20 servings, 10 min preparation, 20 min baking
These cookies are light and very easy to make. They will go perfectly well with your Sunday coffee and your kids will love them. If you don’t like almonds or you are allergic to nuts, don’t use them. You can replace the nuts with raisins if you prefer.
- 300 g puff pastry (a sheet of 25 x 40)
- 250 g ricotta
- 50 g honey
- 20 g cinnamon
- 40 g flaked almonds (or any chopped nuts of your choice)
- 10 g chia seeds
- 1 egg
Preheat your oven to 200 degrees C/ 390 degrees F. Spread the puff pastry sheet on a piece of clean foil or baking paper (this will help you roll the pastry). Mix the ricotta with the honey, cinnamon and chia seeds. If you prefer using sugar, it’s fine too. In my opinion honey gives this cookies more flavour.
Cover the puff pastry with the cheese mixture. Spread the nuts on top. Roll the pastry until you get a thin cylinder. You can use the baking paper to help you roll the dough. Cut rolls of about 1,5 cm and lay them on a baking tray, covered with a baking paper sheet.
Beat the egg and brush each roll. This will give your cookies a nice golden colour. Put the baking tray in the preheated oven. The cookies will be ready in about 20 min. It’s a challenge, but let the cookies cool before you try them. Enjoy!