Description
Deliciously flaky and golden Puff Pastry Pillows filled with a rich and creamy pistachio ricotta filling. These bite-sized treats are perfect for any occasion, offering a wonderful combination of textures and flavors, from the crispy puff pastry to the sweet and nutty filling.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 1/2 cup shelled pistachios, chopped
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the ricotta cheese, chopped pistachios, powdered sugar, and vanilla extract. Mix well.
- Roll out the puff pastry and cut it into squares (approximately 3×3 inches).
- Spoon a dollop of the pistachio ricotta mixture onto the center of each puff pastry square.
- Fold the squares in half to form pillows and seal the edges with a fork, pressing down gently.
- Place the filled pillows on the prepared baking sheet and brush the tops with the beaten egg for a golden finish.
- Bake for 15-18 minutes, or until the puff pastry is golden and puffed.
- Once baked, allow to cool slightly before dusting with powdered sugar.
- Serve and enjoy these delightful treats!
Notes
- Ensure the puff pastry is completely thawed before rolling out to prevent cracking.
- You can use chopped almonds or other nuts in place of pistachios for a different flavor.
- These can be stored in an airtight container for a day or two, but they are best served fresh.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes