1 cup (sopa) of black currant jam
6 chopped dates
3 cups (sopa) of fresh ricotta cheese (or light cream cheese)
1/2 cup (sopa) of chopped nuts
3 cups (sopa) of light condensed milk
1 leafy pao (or thin serrated bread leaf)
1 cup (sopa) of black currant jam
6 chopped dates
3 cups (sopa) of fresh ricotta cheese (or light cream cheese)
1/2 cup (sopa) of chopped nuts
3 cups (sopa) of light condensed milk
1 leafy pao (or thin serrated bread leaf)
Soak the black currant jam and dates in warm water for 30 minutes
Drain and reserve
Crumb the ricotta with a fork
Mix all ingredients together
Assemble the wrap: place the filling on the pao, fold the sides, and roll up
Bake in the oven for 10 minutes or until the pao is crispy
Cut in half and serve.
