Basic Puff Pastry Dough
4 large eggs (whites and yolks separated)
1/2 teaspoon of vanilla
1 cup of all-purpose flour
1 cup of bread flour
1 pinch of salt
1 tablespoon of active dry yeast
Butter for greasing
Confectioner's sugar for dusting
For the filling
1 1/4 cups of ricotta cheese
1 pot of cream cheese (150g)
1/2 cup of confectioner's sugar
1/2 teaspoon of vanilla
1 cup of toasted and chopped pistachios
Basic Puff Pastry Dough
4 large eggs (whites and yolks separated)
1/2 teaspoon of vanilla
1 cup of all-purpose flour
1 cup of bread flour
1 pinch of salt
1 tablespoon of active dry yeast
Butter for greasing
Confectioner's sugar for dusting
For the filling
1 1/4 cups of ricotta cheese
1 pot of cream cheese (150g)
1/2 cup of confectioner's sugar
1/2 teaspoon of vanilla
1 cup of toasted and chopped pistachios
Basic Puff Pastry Dough
In a stand mixer, beat the whites until stiff peaks form
Add the yolks and vanilla and beat for three minutes or until a clear cream forms
Gradually add the flour, salt, and yeast, beating until smooth
Transfer to a bowl, knead gently until homogenous
Roll out in a 37x26 cm pan lined with parchment paper, buttering the paper and sides
Bake at medium temperature (180°C) for 20 minutes or until the edges start to separate from the pan
Let cool, then remove from pan and discard any excess pastry
Using a clean towel dusted with confectioner's sugar, roll out the pastry to the desired thickness
Prepare the filling
Process the ricotta cheese, cream cheese, confectioner's sugar, and vanilla in a food processor
Transfer to a large bowl, add the pistachios, and reserve
Prepare the topping
Beat the heavy cream with confectioner's sugar until stiff peaks form. Reserve
Unroll the puff pastry dough, spread the filling, and re-roll the dough
Transfer to a serving dish, top with the whipped cream, sprinkle with pistachios, and serve.
