Pastry flowers: the beautiful easy hack to try
published on 11 May, 2022 at 12:35
INGREDIENTS
300g ricotta
30g (3 tbsp) powdered sugar
40g (1/4 cup) chocolate chips
2 sheets of puff pastry
1 egg, beaten
Powdered sugar (for decoration)
10g (1 tbsp) flour (to dust the glass)
METHOD
- In a bowl combine ricotta, icing sugar, and chocolate chips. Mix well and set aside.
- Place puff pastry sheets on a working surface. Use a wine glass, 5 cm in diameter, to cut out flower petals, and 6-7 cm in diameter to cut out 6 flower bases.
- Place flour on a small plate. Holding the glass by its stem, carefully dust the rim of the glass in flour.
- Arrange 6 5cm rounds on the rim of the glass, slightly overlapping each other, and top with a 6cm base.
- Turn the glass upside down on your hand to get the flower out of the glass. Continue with the remaining pastry.
- Arrange pastry flowers on the baking sheet lined with parchment paper.
- Spoon ricotta mixture into the heart of each flower and brush the edges of the flowers with an egg.
- Bake in the preheated to 190°C/380°F oven for 18-20 minutes.
- Decorate with powdered sugar on top and enjoy.
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