Some quick sweet flaky puff pastry bites we made with a light ricotta cheese and fresh fruit. Perfect as an end-of-meal or mid-afternoon sweet snack or even for breakfast.

Serves 3-4, Preparation 20 mins, Cooking 10 mins

  • A ready-made puff pastry roll, ideally rectangular
  • Soft ricotta cheese, 250 g
  • Peaches and blackberries, to taste
  • Caster sugar or honey, 2 level tablespoons
  • Chopped peeled almonds, a handful
  • Chocolate chips, a handful
  • Chopped mint leaves, about 4-5
  • 1 Egg per egg wash plus 1 teaspoon water
  • Icing sugar, a sprinkling


Preheat the oven to 180 °C / 350 F / Gas 4.

Slice the peaches, leave blackberries whole.

In a bowl, mix the Ricotta cheese with sugar or honey until smooth. Add more sugar or honey to suit your taste.

With a sharp knife or pizza-cutter, cut the puff pastry into squares and prick them with a fork so that they do not swell during baking. Use the baking paper from the puff pastry roll and place it on a baking tray.

Leaving a small edge, spread the Ricotta cheese on each piece and fill with fruit pieces keeping aside few whole blackberry to add later; we also added chopped almonds to those with peaches and chocolate chips to those with blackberries.

Brush the edges with egg wash and bake for about 10 minutes in a preheated oven.

Remove from the oven, add chopped fresh mint leaves, dust with icing sugar and serve.

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