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Recipe

Nutella cherry ricotta pastries

Medium
20 min
Nutella cherry ricotta pastries | Nutella®

INGREDIENTS for 12 portion

  • 3 sheets of filo pastry 43cm x 26cm

  • 50g plant vegetable spread, melted

  • 250g ricotta, drained

  • Zest 1 lemon

  • 1 tsp vanilla extract

  • 360 g cherries, pitted – 12 left whole with stalks

  • 1 apple, coarsely grated

  • 180g Nutella (one heaped teaspoon (15g) per portion)

  • 50g toasted finely chopped hazelnuts*

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

  1. Preheat the oven to 190C/170C fan/gas 5. 

  2. Lay one sheet of filo pastry onto the work surface and brush all over with some of the melted vegetable spread.  Place a second sheet of filo on top.  Using a large knife cut the filo into eight even squares and press each pastry square into a twelve-hole muffin tin. 

  3. Lay the third piece of filo pastry onto the work surface and brush all over with some of the melted vegetable spread.  Fold the pastry in half like a book and again using a large sharp knife cut into four even squares.  Press each into the remaining holes in the muffin tin.  Bake for 10-12 minutes until crisp and golden, remove from the oven and allow to cool on a cooling rack. 

  4. Mix the lemon zest, vanilla extract, grated apple and ricotta in a small bowl. Divide the filling between the twelve crisp filo cases.

  5. Press four cherry halves into the filling, spoon over one heaped teaspoon (15g) Nutella per portion.  Sprinkle with chopped hazelnuts, and top with the reserved cherries with stalks. 

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Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

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All the cocoa we buy comes from Rainforest Alliance Certified farms.

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Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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