Ricotta Croissants
The croissant is one of the most famous French pastries, which evolved from the Austrian 'kipferl' and became popular worldwide. The ricotta version is a pleasantly sweet and creamy twist on the traditional recipe, offering a perfect harmony of buttery dough and soft ricotta filling. It is an excellent choice for a light breakfast or snack, guaranteed to enchant with its sweet and creamy flavors.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk until lukewarm, then dissolve the sugar and yeast in it. Let it stand for 10 minutes, or until foamy.
2
Sift the flour into a large bowl, add the salt, then pour in the yeast mixture and the egg. Start kneading the dough.
3
Knead the dough until smooth, then cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle, and place thin slices of 200g of cold butter on top. Fold one half of the dough over the other, then roll it out again and fold it up. Repeat this folding three times, allowing 15-minute resting periods in between.
5
Mix the ricotta cheese with the vanilla sugar and honey until smooth and creamy.
6
After the final rolling, cut the dough into triangles. Place a small amount of ricotta cream in the center of each triangle, then roll them up into croissant shapes.
7
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
8
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
9
Once the croissants are baked, let them cool slightly, then sprinkle the tops with powdered sugar.
