Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 cup fresh peaches (diced)
- 1 cup ricotta cheese
- 1/4 cup honey (plus extra for drizzling)
- 1 teaspoon vanilla extract
- 1 egg egg (for egg wash)
- 1 tablespoon sugar (for sprinkling)
- 1/2 teaspoon cinnamon (optional)
- pinch salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface. Cut it into rectangles, about 4×6 inches.
- In a bowl, combine the ricotta cheese, diced peaches, honey, vanilla extract, salt, and cinnamon. Mix until well combined.
- Place a generous spoonful of the peach and ricotta mixture in the center of each pastry rectangle.
- Fold the pastry over to create a triangle shape. Press the edges to seal and use a fork to crimp them for added design.
- Brush the tops with the beaten egg and sprinkle with sugar.
- Bake in the preheated oven for about 20-25 minutes, or until golden brown.
- Once out of the oven, drizzle with additional honey while they are still warm. Let cool slightly before serving.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 30g
- Protein: 4g