Recipe Corner


(Puff pastry, ricotta and pears cake)


  • 1 ready rolled puff pastry sheet
  • 500 g. ricotta
  • 100 g. sugar
  • zest of 1 lemon
  • 5 pears
  • 2 tbsp granulated sugar


  1. In a bowl, mix together the ricotta, sugar and the lemon zest to form a smooth cream.

  2. Roll out the pastry on its own parchment, trim it to a round to match the measure of your baking dish plus 5cm extra to fold in at the end. Lift the parchment and pastry and transfer to a pastry dish.

  3. Smooth the ricotta mixture into the dish with a spoon. Slice the pears thinly, making sure you remove the pips. Place the slices in a decorative circle on top of the ricotta mix, sprinkle the sugar over the pears and the whole surface. Fold the edges of the pastry to slightly cover the pears. Bake for 45 min in a pre-heated oven at 170 C or until the top looks nicely golden.