RICOTTA PEAR AND PECORINO STRUDEL
Difficulty level
Ingredients
| GRANSFOGLIA | Kg 1 |
| water - COLD | g 480 |
| g 700 |
Preparation
knead large pastry with cold water, roll out and leave to rest covered in the fridge for at least 4 hours.
flake with the butter into plates and, alternating rests of 1 hour, fold 4 by 4.
roll out to about 3mm and use to insert the filling, cut, and cook at 180 degrees for about 20 minutes.
Ingredients
| fresh ricotta | g 250 |
| pears - CUBES | 2 |
| - PECORINO | g 50 |
| salt - PEPPER AND NUTMEG | To Taste |
Preparation
mix all the ingredients together and use puff pastry as fillings
create strips of puff pastry filled with the mixture, cut into 2cm, and cook at 180 degrees for approximately 15/20 minutes
Pastry Chef
"TO COMBINE WITH THE RAVIFRUIT PEAR COCKTAIL: 45ML OF RAVIFRUIT PEAR PUREA, 15ML POMEGRANATE JUICE, 10ML LIQUID SUGAR, 60ML THYME AND LIME INFUSION
"
