Recipe Fagottini ricotta and olives from of 19-08-2011 [Updated on 23-04-2013]
This morning I give you the recipe to prepare a really tasty appetizer with puff pastry, it is the bundles stuffed with ricotta and green olives, the morsels that make the effect of cherries, one leads to another. A finger food recipe that you can prepare for an aperitif or as a course for a buffet or as an appetizer at a dinner, the ricotta and olive dumplings will be super appreciated. Before putting them in the oven, I sprinkled the puff pastry with sesame seeds and fennel seeds, but you can also add poppy seeds, or those you like best, as well as the color, they will also change the flavor of the bundle so make yours choice according to your personal taste. Happy Friday to those who pass by, kisses: *
How to make ricotta and olives bundles
In a bowl, work the ricotta with the parmesan, the pitted and coarsely chopped olives, salt and pepper
Roll out the puff pastry with a rolling pin and cut out squares of 8 cm
Put a teaspoon of filling in the center of each square and close the flaps into a bundle, pressing well.
Place the filled puff pastry bundles on a serving dish and place in the fridge for half an hour.
Now take back the bundles, brush the surface with egg white or a little milk and sprinkle with sesame seeds, poppy seeds, fennel seeds or other seeds as desired. Then place the puff pastry dumplings with ricotta and olives on a baking sheet covered with parchment paper
Bake at 180 ° in a preheated oven and bake for 20 minutes
Allow to cool then serve