Roses with sweet cheese and cherries

Name: Roses with sweet cheese and cherries - Tania E.
Ingredients: 1 package of puff pastry rectangles (from Auchan) 10 cherries 250 g sweet cheese 50 g ricotta cheese grated zest of one lemon grated nutmeg 2 sachets of vanilla sugar vanilla 3 tablespoons of sugar 2

Dessert - Roses with sweet cheese and cherries by Tania E. - Recipia

Puff pastry roses with sweet cheese and cherries are perfect when you need a quick dessert that looks neat. The recipe starts with ready-made puff pastry, and the filling is made simply from sweet cheese, ricotta, eggs, sugar, vanilla, lemon zest, and cherries. It's important that the pastry is thawed just enough to be handled. If it becomes too soft, it will be harder to work with, and the roses will lose their shape. Quick info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the roses are nicely browned Servings: the number depends on how many pieces are in the puff pastry package and their size Difficulty: easy Recipe type: quick puff pastry dessert, suitable for guests or a festive meal Ingredients 1 package of rectangular puff pastry from Auchan 10 cherries 250 g sweet cheese 50 g ricotta cheese Zest of 1 lemon Nutmeg, to taste 2 sachets of vanilla sugar Vanilla, to taste 3 tablespoons of sugar 2 eggs and 1 egg white 1 yolk, for brushing the roses Preparation method 1. Thaw the puff pastry just enough to be unfolded and handled. It shouldn't be allowed to become completely soft. When it's still slightly cold and firm, it can be cut and shaped more easily. 2. For the filling, put sweet cheese, ricotta, eggs, and egg white, sugar, vanilla sugar, vanilla, nutmeg, and lemon zest in a bowl. Mix until you get a homogeneous mixture. 3. Wash the cherries, cut them in half, and remove the pits. Then cut each half into slices. Incorporate the cherry slices into the cheese mixture without crushing them. 4. Take a rectangle or square of dough. Cut the dough at the corners so that the edges can be lifted and gathered around the filling. 5. Place a tablespoon of filling in the center. There's no need to spread the mixture to the edges, as it should remain in the center of the piece of dough. 6. Gradually lift the edges of the dough, gathering them around the filling to form the rose shape. The last two edges are brushed on the inside with yolk, then pressed together. This step helps keep the shape closed during baking. 7. Brush the outside of the roses with yolk. Arrange them for baking and leave them until the pastry is nicely browned. 8. Serve them after they are baked. The sweet cheese and cherry filling remains flavorful, while the pastry adds the crunchy part of the dessert. Why I make this recipe often I love this recipe because it uses ready-made puff pastry and doesn't require complicated preparation. The filling is mixed in one bowl, and the cherries are added directly over the cheese. Moreover, the rose shape makes the dessert look more carefully prepared than it actually is. It's handy when unexpected guests arrive or when you want to put an individual dessert on the table without preparing an entire cake. It can also be made for a festive meal, especially if you want easily served portions. Tips and variations Tips The dough should not be completely thawed before shaping. If it's too soft, the cut corners may tear, and the filling may come out more easily during the formation of the roses. Cherries should be cut after the pits are removed. Small slices distribute better in the filling and do not weigh down the dough shaping. Do not put more than a tablespoon of filling in the center of each piece, as the edges need to be able to lift and stick. If the filling reaches the edges, the dough will close more difficultly. The yolk is used both for sticking the last edges and for brushing the exterior. Inside, it helps hold the shape, while outside it contributes to browning the pastry. Substitutions The original recipe uses both sweet cheese and ricotta. No specific substitute for ricotta is mentioned, so changing it may alter the texture of the mixture. If you choose to use only sweet cheese, the filling will not have exactly the same consistency as in the original version. Cherries are the fruit ingredient used in this recipe. They can only be used after the pits are removed, so the dessert can be easily eaten. Variations For a more pronounced flavor, keep the combination of lemon zest, vanilla, and a little nutmeg. These ingredients are part of the original filling and complement the sweet cheese and cherries. You can vary the appearance of the roses depending on how deep the cuts are and how you lift the edges. The shape does not have to be perfectly identical for each piece; what's important is that the dough is well stuck and the filling remains in the center. Serving ideas The roses can be served as is, after baking. They are suitable on a platter with individual desserts, at a festive meal, or alongside coffee. The original recipe does not include a topping or syrup, so the balance is between the browned pastry, the sweet cheese cream, and the flavorful cherries. Frequently asked questions 1. How much should the puff pastry be thawed? The puff pastry should be left just enough to be unfolded and handled without tearing. It is preferable to remain slightly cold and firm, not completely soft. 2. What do I do if the roses come apart before baking? Brush the last two edges on the inside with yolk and press them gently to stick. The yolk also helps fix the shape, not just browning the dough. 3. Can I put more cherries in each rose? It's better to stick to the indicated amount of filling, about a tablespoon for each piece. If you put too much mixture, the dough edges will lift and stick more difficultly. 4. Are the cherries mixed whole into the filling? No. They are cut in half, the pits are removed, then each half is sliced before being mixed with the cheese. 5. How do I know when they are ready? The roses are ready when the pastry is nicely browned on the outside. The original recipe does not specify an exact baking time, so the appearance of the dough is the main reference. Nutritional values The values are estimated and cannot be accurately calculated without the exact weight of the puff pastry package and the number of pieces obtained. For one rose, depending on the size of the dough rectangle and the amount of filling, it can be considered approximately: Calories: approximately 250–350 kcal Protein: approximately 7–10 g Carbohydrates: approximately 20–30 g Fats: approximately 15–22 g Most of the calories and fats come from the puff pastry, while sugars come from both added sugar and cherries and dough. Values may vary considerably from one product to another, depending on the brand of puff pastry and the number of pieces prepared. Storage and reheating The roses are best fresh, when the pastry is still browned and crispy. If there are leftover pieces, keep them covered in the fridge, especially due to the cheese and egg filling. When reheating, put them in the oven until heated through. Reheating helps the pastry regain some of its texture, while excessive heating can dry it out. No specific temperature or duration is mentioned in the original recipe, so check them periodically.

Roses with sweet cheese and cherries

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