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Pastry puff pastry with ricotta and glazed apples in ginger
Butter puff pastry base, sweet ricotta layer spiced with cinnamon and lots of glazed apples in ginger.
While this is an impressive pastry, it is really simple to prepare and does not require much work
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recipe
Puff Pastry
Pastries
cheese
Ricotta
Apples
Dor Moshe
Wednesday, October 13, 2021, 09:00 Updated: Thursday, October 14, 2021, 06:21
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Impressive and easy to prepare.
Puff pastry with ricotta, apples and ginger (Photo: Walla !, Dor Moshe)
The weekend is upon us and you are looking for an idea for a pampering and easy cake to make?
This pastry is the perfect treat - a bottom of buttery, golden and crunchy puff pastry, a layer of sweet ricotta spiced with cinnamon and lots of apples glazed with a glaze of butter and ginger.
A sweet and pampering pastry for the changeable weather.
Although this is an impressive pastry, but it is really simple to prepare and of course insanely delicious.
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Apple, ricotta and ginger pastry
Recipe By: Dor Moshe, Walla!
Food
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★
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20 minutes of work
50 minutes total
Easy to prepare
2 units
Eastern European
vegetarian
Recipes for Rosh Hashanah
milky
Pastries
fruits
cheese
Pies
cakes and cookies
kosher
Puff pastry with apples (Photo: Walla !, Dor Moshe)
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Ingredients
For 2 large pastries:
600 grams of puff pastry butter - thawed overnight in the refrigerator
For the ricotta filling:
250 grams of ricotta
1 egg yolk L size
½ as cinnamon
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For apples with ginger:
10 Granny Smith apples - split, peeled and grained
120 grams of melted butter
½1 as freshly grated ginger
2 teaspoons ginger (dry ginger powder)
4 tablespoons dark brown sugar
2 tablespoons white sugar
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Preparation
How to make apple, ricotta and ginger pastry?
1 Preheat oven to 180 degrees in turbo mode.
2 To prepare the filling, beat the ricotta with the rest of the ingredients in a bowl and keep in the refrigerator.
3 For apples, slice each peeled and pitted half into thin slices.
In a small bowl, mix all the other ingredients except the white sugar (butter, fresh and dry ginger and brown sugar).
4 Cut the dough into two rectangles and place each rectangle on a baking sheet lined with baking paper.
Using a knife, make a 1 cm thick edge around the edges of the dough. Be careful not to cut the dough completely, but only to cut it.
Spread half of the stuffing on each rectangle inside the inner rectangle and arrange the apples on top.
Spread the apples with half the amount of butter and ginger glaze and sprinkle a tablespoon of white sugar over each pastry.
Spread the apples with half the amount of butter and ginger glaze (Photo: Walla !, Dor Moshe)
Bake until the dough is completely golden (about 35 minutes, but this can also take longer).
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