Puff pastry rolls

Puff pastry rolls

10 minutes + 15 of cooking

  • 1 rectangular roll of puff pastry
  • 100 g Amarena Fabbri, drained
  • 250 g ricotta cheese
  • 30 g pine nuts
  • icing sugar, as needed

Spread the roll of puff pastry and cut into 4 or 5 vertical strips. Coarsely chop the Amarena Fabbri cherries and set them aside.

Spread ricotta on the strips of puff pastry, add Amarena Fabbri cherries and pine nuts. Roll up the strips. Cut each roll in half.

Place the rolls on a baking sheet covered with baking paper and bake at 200°C for about 15 minutes. Serve with powdered sugar.

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