Dessert

Ricotta slice

Name: Ricotta slice
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 250g fresh ricotta; 50g dark chocolate, chopped; 100g mixed glacé fruits, roughly chopped; 2/3 cup (100g) icing sugar, plus extra to dust; 2 tablespoons grappa (optional); 375g block puff pastry, thawed; 1 egg, beaten, to glaze; Flaked almonds, to sprinkle

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This Italian style slice is the perfect afternoon pick-me-up - best accompanied by a strong coffee of course!

250g fresh ricotta
50g dark chocolate, chopped
100g mixed glacé fruits, roughly chopped
2/3 cup (100g) icing sugar, plus extra to dust
2 tablespoons grappa (optional)
375g block puff pastry, thawed
1 egg, beaten, to glaze
Flaked almonds, to sprinkle

Method

1.

Preheat oven to 180ºC and line a large baking tray with baking paper.
2.

Place ricotta in a food processor and pulse for a few seconds. Add chocolate, glacé fruits, icing sugar and grappa (if using). Pulse again to combine. Set aside.
3.

Roll out pastry to a 20cm x 30cm rectangle and transfer to the tray. Spread ricotta mixture down the middle of pastry, leaving 10cm on both long sides. Fold in both sides so that they each come just to the edge of the filling. Press down to seal ends, then brush exposed pastry with beaten egg and sprinkle the whole slice with almonds.
4.

Bake for 20-25 minutes until pastry is golden. Cool slightly, then dust generously with icing sugar.