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Love letters

Love letters

By: KIKA
Ingredients

40 sheets of filo pastry (10cm x 10cm)

500 g sheep’s milk ricotta

2 egg yolks

2 spoonfuls sugar

3 spoonfuls powdered coconut

20 Fabbri Amarenas in syrup

For decoration

Egg white to brush the pastry parcels

100 g dark chocolate

Powdered coconut

Amarenas Fabbri

Time

20 -60 minutes

Serves

x 20

 

Method

Mix the ricotta with the 2 egg yolks, the sugar and the coconut.  Drain the Amarenas and cut them into fairly big pieces before mixing them into the ricotta. Using a teaspoon, fill half of the sheets of filo pastry with the mixture, and then make a triangle by joining the edges together, and folding the corners of the 3 sides inwards, to form a parcel. Brush each parcel with egg white. Cover each parcel with another sheet of filo pastry, following the same procedure.  Brush with egg white and bake at 180°C until the parcels are golden brown. Melt the dark chocolate in a bain-marie and cover half of each parcel with the melted chocolate.  Dust the surface with powdered coconut and place half an Amarena in the centre, so that it looks like sealing wax closing an envelope. Leave to cool on a cooling rack, and then eat as many parcels as you want.

Recipe by KIKA