These are very quick to make using ready-made puff pastry. Shape the parcels in any way you want — fold squares into triangles, circles into half-moons, or go as I have with rectangles that fold into fat little pillows. Their stuffing is gently sweet, tart, and creamy with a waft of green cardamom. Eat these parcels as a pastry with coffee or serve with lemony whipped cream to make into a dessert.
Ingredients
- Ricotta 100 g, drained
- Green Cardamom 7 pods, seeds ground
- Granulated Sugar 50 g, plus more for sprinkling
- Fine Sea Salt a pinch
- Rhubarb 150 g, thinly sliced
- All-Butter Puff Pastry 1 x 320 g sheet
- Ground Almonds 8 tsp
- Egg 1, beaten
Make It
- Line a baking sheet with baking parchment.
- Mix together the ricotta, ground cardamom, sugar, and salt, then add the rhubarb.
- Unfurl the puff pastry and cut into eight rectangles. Scatter each with a teaspoon of ground almond and top with a spoonful of the rhubarb mixture. Fold the pastries in half to make fat pillows and crimp the edges together using the tines of a fork (dust the fork with flour if it is sticking). Chill in the fridge for about 15 minutes or more.
- Heat the oven to 400ËšF.
- Brush the parcels with egg, then sprinkle over sugar with lavish abandon. Bake for 20–25 minutes, until golden and puffed.
- Serve warm or at room temperature, though they are best on the day they’re made.
Spice Switch
Use 8 ground juniper berries instead of the cardamom, which offer a similarly sweet, medicinal flavour with a suggestion of forest floor.
