Ingredients
FILLING INGREDIENTS
- 2 sheets Filo Pastry375 grams
- 50 grams Melted Clarified Butter
- 2 tablespoons Nutella
- 2 tablespoons ricotta cheese
DRESS & SERVE INGREDIENTS:
- 1 tablespoons Crushed Kellogg's Crunchy Nut
- 1 tablespoons Crushed Cadbury Honeycomb Chocolate
- 50 grams Melted Belgian Chocolate
- 1 pinch icing sugar
- 1 scoop vanilla ice cream
- 2 Fresh Strawberries
- 2-3 Edible Flowers
Directions
This is a decadent and delicious ricotta pastry recipe dubbed Nutty Nara provided by Chef Roula Hannoun. Roula Hannoun is the executive chef at Nara Lounge in Hurstville, Sydney.
Ricotta and Nutella Pastry Recipe
- Lay the pastry (one at a time) on the benchtop
- Spread 1 tablespoon of Nutella in a straight line in the centre of the pastry leaving at least 2cm’s away from each end of the pastry
- Spread 1 tablespoon of Ricotta over the Nutella remaining 2cm away from the edge
- Brush the edges of the pastry with butter then fold the 2 ends in and roll like a wrap
- Before you come to an end, brush the pastry with butter allowing it to seal at the ends
- Repeat with the second pastry and place both rolls on a baking tray into the oven at 250 degrees and cook for a few minutes (until golden brown)
- Once cooked, place in the centre of the serving plate and drizzle with melted Belgian chocolate
- Top with crunchy nut and honeycomb chocolate then sprinkle icing sugar
- Dress with flowers and strawberries and serve with vanilla ice-cream in a small side bowl
