A delicious puff pastry shell that encloses a tempting filling with ricotta, stracciatella yogurt and fresh figs. Perfect for a sweet break or as a dessert after dinner.
Mix the egg with the sugar, add the ricotta and yogurt and stir gently.
Cut the figs into pieces and fold them into the cream, setting one aside for decoration.
Unroll the puff pastry and place it in the baking tin, leaving the edges high, prick the base with a fork and pour in the cream.
Fold the edges over the cream and brush the edges with milk and egg yolk.
Cook in the air fryer for 20 minutes at 185°C or in the oven.
Let cool and place the fig on top.
Air fryer
Cake tin
In the refrigerator
It is recommended to serve with a dusting of icing sugar and accompanied by a scoop of vanilla ice cream.
Italia
