1 1/2 tablespoons peach or apricot jam, whisked with a spoon
one 40 x 24-cm | 16 x 9,5-inch sheet of ready rolled puff pastry (or similar size)
1 egg, beaten
8 canned peach halves
powdered sugar for serving
Preheat the oven to 200°C (392°F).
In a small bowl, combine ricotta, vanilla paste, sugar and 1/2 tablespoon jam. Stir until incorporated, taste to see if you want more sugar.
Line a baking sheet with parchment paper and unroll the puff pastry onto the sheet. Using a knife or pizza cutter, slice the sheet into 8 equal pieces, they’ll be slightly rectangular.
Brush each piece with the beaten egg and place a scoop of ricotta in the center. Fold in every corner of the pastry, until the two corners on each side almost meet. Place a peach half in the center, cut side down, make sure the tips of each folded part of pastry are tucked under the peach.
Brush the exposed pastry dough with egg and brush each peach half with leftover jam.
Bake in the center of the oven for about 20 minutes or until the pastry is puffy and golden brown.
Remove from oven, sprinkle with powdered sugar and transfer to a cooling rack. Serve warm or cold. Keep leftover pastries covered in the fridge and eat within 1 day.
A ruler is a really handy tool for when you’re cutting the pastry, so you end up with pastries of the same size. You can use canned apricots instead of peaches.