🍓 Lemon Ricotta Berry Crown ✨
Ingredients
For the Puff Pastry Base
1 sheet puff pastry, thawed 🥐
1 egg, beaten (for egg wash) 🥚
For the Lemon Ricotta Filling
250 g ricotta cheese
2 tbsp honey
1 tsp vanilla extract
Zest of 1 lemon 🍋
1 tbsp lemon juice
Pinch of salt
For the Topping
½ cup strawberries, hulled and sliced 🍓
½ cup raspberries
½ cup blueberries
2 tbsp powdered sugar (for dusting)
3 tbsp slivered almonds, toasted
Instructions
Prepare the Puff Pastry Ring 🔄
Preheat oven to 200°C (400°F). Cut a 25 cm circle from the puff pastry. Remove a smaller 10 cm circle from the center to form a ring. Lightly score a border around the outer edge and prick the inner ring with a fork.
Egg Wash & Bake ✨
Brush the entire ring with beaten egg. Bake for 15–18 minutes until golden, crisp, and puffed. Allow to cool slightly, then press down the center to form a shallow well.
Mix the Ricotta Filling 🍋
In a bowl, stir together ricotta, honey, vanilla, lemon zest, juice, and a pinch of salt until smooth and creamy. Refrigerate until ready to use.
Prep the Berries 🍓
Slice strawberries, rinse all berries, and gently pat dry with paper towels to remove excess moisture.
Assemble the Wreath 🌼
Spread lemon ricotta into the center of the cooled pastry ring. Arrange berries in an alternating pattern for a colorful look.
Add the Crunch & Dusting 🌬️
Sprinkle toasted slivered almonds over the top. Finish with a gentle snowfall of powdered sugar.
Recipe Details
Prep Time: 20 minutes
Cook Time: 18 minutes
Servings: 6–8
Difficulty: Easy