Ricotta and berry envelopes
8 servings
60 minutes
Ricotta and berry-filled envelopes are a refined treat embodying the delicacy of European cuisine. Their origins can be linked to traditional French and Italian desserts, where airy dough combines juicy fruits and soft cheese. This recipe uses phyllo for a crispy texture, while ricotta adds creamy tenderness. Cherries and plums introduce sweet-sour notes that perfectly complement the softness of the cheese. After baking, the dough becomes golden and crispy while the filling retains its juiciness. These envelopes are a wonderful choice for morning tea or a light dessert after dinner. They are served slightly cooled and dusted with powdered sugar, making them even more exquisite. The simplicity of preparation and harmony of flavors make them an ideal treat for those who appreciate refined and balanced sweetness.
1
Prepare the main products.
2
Defrost the cherries and let them drain.
- Frozen cherries: 200 g
3
Thaw the plum as well.
- Plums: 200 g
4
Mix the berries in a bowl.
- Frozen cherries: 200 g
- Plums: 200 g
5
Add sugar.
- Sugar: 100 g
6
Mix everything carefully.
7
Mash the cheese with a fork.
- Ricotta cheese: 200 g
8
Place cheese (about 2 tablespoons) on the thawed and rolled out dough.
- Ricotta cheese: 200 g
9
Then lay out the berries.
- Frozen cherries: 200 g
- Plums: 200 g
10
Start folding the envelope along the length first.
11
Then fold from both sides and continue twisting.
12
A little envelope will be made.
13
Grease the baking dish with butter.
- Powdered sugar: 2 tablespoons
14
Separate the yolk and mix.
- Chicken egg: 1 piece
15
Place the finished envelopes in a mold and brush with egg yolk. Put in an oven preheated to 180 degrees for 30 minutes.
- Chicken egg: 1 piece
16
Sprinkle the ready envelopes with powdered sugar and serve them slightly cooled.
- Powdered sugar: 2 tablespoons