Rhubarb, Cardamom and Ricotta Parcels
by Eleanor Ford, featured in A Whisper Of Cardamom Published by Murdoch BooksIntroduction
These are very quick to make using ready-made puff pastry. Shape the parcels in any way you want — fold squares into triangles, circles into half-moons, or go as I have with rectangles that fold into fat little pillows. Their stuffing is gently sweet, tart and creamy with a waft of green cardamom. Eat these parcels as a pastry with coffee or serve with lemony whipped cream to make into a dessert.
These are very quick to make using ready-made puff pastry. Shape the parcels in any way you want — fold squares into triangles, circles into half-moons, or go as I have with rectangles that fold into fat little pillows. Their stuffing is gently sweet, tart and creamy with a waft of green cardamom. Eat these parcels as a pastry with coffee or serve with lemony whipped cream to make into a dessert.
Ingredients
Makes: 8 parcels
- 100 grams ricotta cheese (drained)
- 7 green cardamom pods (seeds ground)
- 50 grams granulated sugar (plus more for sprinkling)
- pinch of fine sea salt
- 150 grams rhubarb (thinly sliced)
- 320 grams sheet all-butter puff pastry
- 8 teaspoons ground almonds
- 1 egg (beaten)
- 3½ ounces ricotta cheese (drained)
- 7 green cardamom pods (seeds ground)
- ¼ cup granulated sugar (plus more for sprinkling)
- pinch of fine sea salt
- 5½ ounces rhubarb (thinly sliced)
- 11¼ ounces sheet all-butter puff pastry
- 8 teaspoons fine almond flour
- 1 egg (beaten)
Method
Rhubarb, Cardamom and Ricotta Parcels is a guest recipe by Eleanor Ford so we are not able to answer questions regarding this recipe
- Line a baking sheet with baking parchment.
- Mix together the ricotta, ground cardamom, sugar and salt, then add the rhubarb.
- Unfurl the puff pastry and cut into eight rectangles.
- Scatter each with a teaspoon of ground almond and top with a spoonful of the rhubarb mixture. Fold the pastries in half to make fat pillows and crimp the edges together using the tines of a fork (dust the fork with flour if it is sticking). Chill in the fridge for about 15 minutes or more.
- Heat the oven to 200°C/180°C fan (400°F).
- Brush the parcels with egg, then sprinkle over sugar with lavish abandon. Bake for 20–25 minutes, until golden and puffed.
- Serve warm or at room temperature, though they are best on the day they’re made.
- Line a baking sheet with baking parchment.
- Mix together the ricotta, ground cardamom, sugar and salt, then add the rhubarb.
- Unfurl the puff pastry and cut into eight rectangles.
- Scatter each with a teaspoon of ground almond and top with a spoonful of the rhubarb mixture. Fold the pastries in half to make fat pillows and crimp the edges together using the tines of a fork (dust the fork with flour if it is sticking). Chill in the fridge for about 15 minutes or more.
- Heat the oven to 200°C/180°C fan (400°F).
- Brush the parcels with egg, then sprinkle over sugar with lavish abandon. Bake for 20–25 minutes, until golden and puffed.
- Serve warm or at room temperature, though they are best on the day they’re made.
Additional Information
SPICE SWITCH:
Use 8 ground juniper berries instead of the cardamom, which offer a similarly sweet, medicinal flavour with a suggestion of forest floor.
SPICE SWITCH:
Use 8 ground juniper berries instead of the cardamom, which offer a similarly sweet, medicinal flavour with a suggestion of forest floor.
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