Pumpkin Ricotta Puff Pastry
Pumpkin Ricotta Puff Pastry | Recipe
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Pumpkin Ricotta Puff Pastry | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
20 min
Just Spices
Baking Time:
20 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 2 tsp
    Garlic Pepper
    Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
  • 1/2
    Hokkaido pumpkin (about 300 g)
  • 2 tbsp
    olive oil
  • 150 g
    ricotta
  • 1 tsp
    runny honey
  • 1 tsp
    grainy mustard
  • 1 tsp
    fresh thyme leaves
  • 1 roll
    puff pastry (approx. 275 g)
  • 1
    egg, beaten
  • rock salt
  • black pepper

1
Wash the pumpkin, remove the seeds and cut into small cubes.


2
Heat the olive oil in a pan and fry the pumpkin cubes for 6–8 minutes. Turn occasionally. Towards the end, season with the Garlic Pepper.


3
Mix the ricotta with honey, grainy mustard, thyme and 1 pinch of salt.


4
Preheat the oven to 200°C top/bottom heat (or fan 180°C).


5
Roll out the puff pastry and cut into 8 rectangles of the same size.


6
Place 1 tbsp ricotta mixture in the centre of each rectangle and share out the pumpkin cubes evenly on top. Place two puff pastry corners on top of each other and press down firmly. Brush the puff pastry pockets with the beaten egg and sprinkle with a little rock salt and pepper.


7
Bake the puff pastry for 15–20 minutes in the oven. Leave to cool briefly but serve while still warm.

Nutritional information: (Per person)

Calories
450
kcal

Carbohydrates
27
g

Protein
9.7
g

Fat
34
g

Method

1
Wash the pumpkin, remove the seeds and cut into small cubes.


2
Heat the olive oil in a pan and fry the pumpkin cubes for 6–8 minutes. Turn occasionally. Towards the end, season with the Garlic Pepper.


3
Mix the ricotta with honey, grainy mustard, thyme and 1 pinch of salt.


4
Preheat the oven to 200°C top/bottom heat (or fan 180°C).


5
Roll out the puff pastry and cut into 8 rectangles of the same size.


6
Place 1 tbsp ricotta mixture in the centre of each rectangle and share out the pumpkin cubes evenly on top. Place two puff pastry corners on top of each other and press down firmly. Brush the puff pastry pockets with the beaten egg and sprinkle with a little rock salt and pepper.


7
Bake the puff pastry for 15–20 minutes in the oven. Leave to cool briefly but serve while still warm.

Nutritional information: (Per person)

Calories
450
kcal

Carbohydrates
27
g

Protein
9.7
g

Fat
34
g

Pumpkin ricotta puff pastries

Crispy puff pastry, velvety pumpkin, our savoury Garlic Pepper blend and creamy ricotta make these little pastries an amazing autumnal treat. After frying off cubes of Hokkaido pumpkin and seasoning to perfection, you encase them with the delicious sweet and tangy ricotta mixture in the puff pastry boats. Bake in the oven till golden brown, and enjoy as a snack or a light lunch!

 

Pumpkin galore

In our autumn recipe collection, you’ll find many other delicious pumpkin dishes – from pumpkin curry to pumpkin lasagne and a hearty pumpkin carrot soup!

Ingredients

Persons
  • 2 tsp
    Garlic Pepper
    Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
  • 1/2
    Hokkaido pumpkin (about 300 g)
  • 2 tbsp
    olive oil
  • 150 g
    ricotta
  • 1 tsp
    runny honey
  • 1 tsp
    grainy mustard
  • 1 tsp
    fresh thyme leaves
  • 1 roll
    puff pastry (approx. 275 g)
  • 1
    egg, beaten
  • rock salt
  • black pepper
Recipe

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