Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- Drain the ricotta cheese thoroughly to remove excess moisture.
- In a bowl, mix the drained ricotta, sugar, vanilla extract, lemon zest, and egg yolk until smooth.
- Roll out the puff pastry on a lightly floured surface to about ⅛ inch thick.
- Spread a thin layer of the ricotta mixture across the pastry, leaving a small border.
- Fold the pastry over or layer it with another sheet of puff pastry and press to seal.
- Cut the folded pastry into 1-inch strips.
- Twist each strip and arrange it on the baking sheet with space between each twist.
- Whisk together the whole egg and milk, then brush the tops of the twists with the egg wash.
- Sprinkle with sliced almonds and coarse sugar.
- Bake for 18–22 minutes until golden brown and puffed up.
- Cool slightly on a wire rack and dust with powdered sugar before serving.
Nutrition
Notes
Perfectly drain ricotta to prevent soggy twists and apply egg wash evenly for a golden finish.