TIME
0045 h
DIFFICULTY
medium
TYPE
Aperitifs
NUMBERS
4peoples



PREPARATIONS

With a spatula, mix the ricotta in a bowl, adding the Parmigiano Reggiano, the pitted olives, coarsely cut, salt and pepper.
Roll out the puff pastry with the rolling pin and cut out 8 cm squares. Place a teaspoon of the filling in the centre of each square and close the flaps by pressing well, brush the surface with the egg whites
Place the puff pastry parcels of ricotta and olives on a tray lined with oven paper. Place in the oven at 180°C and bake for 20 minutes. Let it cool and serve on a plate accompanied by a tuft of mustard.

Discover the RECIPES

Newsletter

Newsletter

X