Ingredients
- 1 large sheet frozen puff pastry, defrosted and cut into 12 equal squares
- ½ cup full fat ricotta cheese
- ½ cup sour cream
- 1 cup organic date syrup (aka silan)
Instructions
- Preheat oven to 400°F.
- Combine ricotta and sour cream in a fine strainer and allow to drain for 15 minutes.
- Line a baking tray with parchment paper.
- Place puff pastry on the tray, then poke a few holes in each square with a fork. Bake for 10-12 minutes, until golden and puffed.
- Arrange hot puff pastry on a dish. Serve with ricotta cream and a generous drizzle of silan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Sephardi