Zutaten für Apple Ricotta Slice
- 2 large cooking apples (about 400g)
- 1 teaspoon mixed spice
- 3 tablespoons demerara sugar
- 300g ready-made puff pastry
- 250g ricotta cheese
- Zest of 1 orange
- Juice of 1 orange
- 1 tablespoon milk
- 25g flaked almonds
- Water (for brushing)
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Zubereitung von Apple Ricotta Slice
- Preheat oven to 220°C (200°C fan/gas mark 7). Lightly grease a large baking sheet.
- Thinly slice 2 large apples (about 400g) and toss with 1 teaspoon mixed spice and 2 tablespoons demerara sugar. Set aside.
- On a lightly floured surface, roll out 300g sheet of ready-made puff pastry into a 30cm x 28cm rectangle.
- Spread half of the apple mixture over half of the pastry, leaving a 1.5cm border around three edges.
- In a bowl, beat 250g ricotta cheese with a wooden spoon until softened.
- Add the zest and juice of 1 orange to the ricotta and mix well.
- Spoon the ricotta mixture evenly over the apples.
- Spread the remaining apple mixture over the ricotta.
- Brush the edges of the pastry with water. Fold the other half of the pastry over the filling, pressing the edges firmly to seal.
- Crimp the edges decoratively. Make diagonal slashes across the top of the pastry at 2cm intervals (do not cut all the way through).
- Brush the pastry with 1 tablespoon of milk and sprinkle with 1 tablespoon demerara sugar and 25g flaked almonds.
- Carefully transfer the slice to the prepared baking sheet.
- Bake for 15 minutes at 220°C (200°C fan/gas mark 7).
- Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake for a further 15 minutes, or until golden brown.
- Remove from oven and let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
52g
Fat
72g
Carbs
22g
