Ricotta tubes

Cooking time:

30 minutes

Active time:

15 minutes

Complexity:

Easy

Need to defrost

Variation on the theme of puff pastry tubes with cream.

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Recipe "Tubes with ricotta"

Ingredients for 3-6 servings

layered yeast dough in butter

1 pack (500 g)

soft cheese "Ricotta"

400 g

sugar powder

100 g

vanillin

1.5g

chicken egg S1

1 pc.

raw pistachios peeled

2 tbsp. spoons

candied orange

1 tbsp. spoon

Step 1/5

Roll up the tubes from dense foil: fold the foil sheet in half lengthwise, then across and roll a dense tube around which a tube of dough will form.

Step 2/5

Roll out the pre-thawed dough not too thinly. Cut into long strips approximately 1.5-2 cm wide. Wind each strip of dough in an overlap around a foil tube, spirally.

Step 3/5

Place the tubes on a baking sheet, brush with an egg for blush. Bake for 15 minutes at 200C. Cool the finished tubes.

Step 4/5

For the cream, take ricotta, remove excess liquid with a paper towel. Combine the ricotta, icing sugar and vanillin, refrigerate. When the finished tubes have cooled, fill with cream using a pastry bag (or a regular tight bag). Apply part of the cream to the tubes on top.

Step 5/5

Finely chop the pistachios and candied orange, sprinkle the straws on top.

Simple and fast

For the holiday

Birthday party