Original recipe is found here.
2 sheets frozen puff pastry thawed
1/4 cup fresh ricotta cheese
1 Bosc pear sliced crosswise
chopped walnuts
honey
organic hazelnut spread melted
Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!
No comments:
Post a Comment