Ricotta and prosciutto puff pastry parcels

Name: Ricotta and prosciutto puff pastry parcels
Ingredients: 400 g puff pastry; 100 g telemea (Romanian brined cheese); 100 g ricotta; 100 g prosciutto; 1 egg yolk; 5 g poppy seeds

Appetizers - Ricotta and prosciutto puff pastry parcels by Voichita M. - Recipia

Ricotta and prosciutto puff pastry parcels with telemea cheese bake at 180 °C until the pastry is golden. The centers stay soft, with little pieces of prosciutto, and the poppy seeds cling to the browned crust; serve them warm or cold. I let the puff pastry thaw until I can unfold it without cracking. Preparation: 20 minutes. Cooking: 25 minutes. Resting: 30 minutes. Total time: 75 minutes. Serves: 4. Approximately 590 kcal and 20 g of protein per serving.

Ingredients

400 g puff pastry
100 g telemea (Romanian brined cheese)
100 g ricotta
100 g prosciutto
1 egg yolk
5 g poppy seeds

Preparation

1. Take the puff pastry out of the fridge and leave it to thaw for 30 minutes. 2. Mix the ricotta with the telemea. Dice the prosciutto. 3. Roll out the puff pastry and cut it into squares about 10 cm across. Put a tablespoon of cheese and prosciutto in the middle of each, then bring the opposite corners over the filling. 4. Place the parcels on a baking tray lined with baking paper. Brush them with egg yolk and sprinkle with the poppy seeds. 5. Bake at 180 °C for 25 minutes, until golden.

Notes

They keep in the fridge for up to 3 days, but the pastry softens as it cools. I serve them alongside a simple green salad; they feel more like a puff pastry snack than a hot sandwich. Telemea varies a lot in saltiness, so I choose a less salty one; the puff pastry contains gluten, the filling contains dairy, and the egg yolk is egg. Smaller squares brown before the 10 cm ones. I bring them out as the meal goes on, because I prefer the edges while they are still flaky; for a sweet filling, pears go with chocolate, and apples with cinnamon.