Stuffed Triangles Recipe Video
Ingredients
| For the pastry | ||
| Flour | 300 Gram | |
| Butter | 175 Gram | |
| Ricotta cheese | 250 Gram | |
| Eggs | 1 Medium | |
| For the savoury filling | ||
| Gruyere cheese | 100 Gram | |
| Gammon | 100 Gram | |
| Taleggio cheese | 100 Gram | |
| Pears | 2 Small | |
| For the sweet filling | ||
| Jam | To Taste | |
| Hazelnut spread | To Taste | |
Nutrition Facts
Serving size
Calories 659 Calories from Fat 369
% Daily Value*
Total Fat 42 g64.5%
Saturated Fat 24.7 g123.5%
Trans Fat 0 g
Cholesterol 154.3 mg51.4%
Sodium 438.8 mg18.3%
Total Carbohydrates 50 g16.6%
Dietary Fiber 2.9 g11.5%
Sugars 6.5 g
Protein 21 g42.3%
Vitamin A 24.6% Vitamin C 3.5%
Calcium 33.5% Iron 15.9%
*Based on a 2000 Calorie diet
Directions
1. Knead flour, ricotta cheese and butter on a work surface into a ball, wrap in cling film and let it rest in the fridge for half an hour.
2. For the filling: peel, core and dice the pears and keep it aside, cut the gammon into strips, the cheese into cubes and then roughly grate the gruyere.
3. Preheat the oven at 350°F (180°C) f.
MAKING
4. Roll out the dough on a floured work surface to a 1/10 inch (2 mm) thickness, with a pastry cutter, cut into squares, about 4 inches (10 cm) on a side.
5. Transfer the squares to a baking dish, lined with parchment paper, fill with pears, taleggio cheese, gammon and some gruyere.
6. Beat the egg in a small bowl now brush the edges of the square and fold over into triangles and seal finally brush the surface. Bake for 20-25 minutes.
7. For the sweet triangles fill them with jam and chocolate-hazelnut spread. Brush it as before, fold into triangles and bake at for 20-25 minutes.
SERVING
8. Serve the delicious triangles as an appetizer.
Chef
