Puff pastry roll with ricotta, orange and chocolate
This puff pastry roll with ricotta, orange, and chocolate is quick and easy. It's a delicious dessert with a ricotta and chocolate filling flavored with orange. Follow the directions in our Sprint Recipe and you'll have this roll ready in just a few minutes.
Done in: a few minutes
Cooking temperature: 200 degrees
Cooking time: 25-30 minutes
- Instruments
- a bowl
- a plum cake mold
- baking paper
- a juicer
- a glass cup
- a fork
- Ingredients
- 40 g of icing sugar
- an orange
- 250 g of very dry cow's or sheep's ricotta
- a pinch of salt
- a roll of rectangular puff pastry
- chocolate chips or drops to taste
- a pinch of cinnamon
Puff pastry roll with ricotta, orange and chocolate, procedure
Use a juicer to squeeze half an orange and strain the juice into a glass. Pour the drained ricotta into a bowl and add the salt, powdered sugar, and the strained orange juice, reserving it in the glass. Season everything with cinnamon and grated orange zest. Use a fork to mix the ingredients thoroughly. You should obtain a smooth, creamy filling, which you can then let rest for a few minutes in the bowl. Meanwhile, roll out the puff pastry on a pastry board lined with parchment paper.
Dust the surface with powdered sugar (or granulated sugar) before covering it with your filling, leaving a 3 cm border around the edge. Stir in the chocolate chips and roll the puff pastry up, starting from one of the two shorter sides. Place the rolled pastry into a suitable plumcake pan previously lined with baking paper. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes. Once cooked, remove the cake from the oven and let it cool for a few minutes. Once it reaches room temperature, dust it with powdered sugar to taste. The roll is ready. Cut the cake and serve.
