Nutella cherry ricotta pastries
INGREDIENTS for 12 portion
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3 sheets of filo pastry 43cm x 26cm
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50g plant vegetable spread, melted
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250g ricotta, drained
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Zest 1 lemon
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1 tsp vanilla extract
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360 g cherries, pitted – 12 left whole with stalks
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1 apple, coarsely grated
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180g Nutella (one heaped teaspoon (15g) per portion)
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50g toasted finely chopped hazelnuts*
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Preheat the oven to 190C/170C fan/gas 5.
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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.
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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.
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Mix the lemon zest, vanilla extract, grated apple and ricotta in a small bowl. Divide the filling between the twelve crisp filo cases.
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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.
