Recipes
Pumpkin Ricotta Puff Pastry

Pumpkin Ricotta Puff Pastry | Recipe

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Pumpkin Ricotta Puff Pastry | Recipe

Name: Pumpkin Ricotta Puff Pastry
Cook time: 20 min
Yield: 4 Personen
Ingredients: 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; 2 tsp JS Garlic Pepper

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

20 min

Baking Time:

20 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

Garlic Pepper
Gives every dish the right amount of spice £3.19 £42.53/kg incl. 0% tax, excl. shipping
Discover more products
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

Method

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

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.

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

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

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

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.

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

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

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.

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

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

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

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 £3.19 £42.53/kg incl. 0% tax, excl. shipping
Discover more products
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

Pumpkin Ricotta Puff Pastry | Recipe

Ingredients

Method

Pumpkin ricotta puff pastries

Pumpkin galore

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