Puff Pastry Braids With Ricotta And Hazelnuts - Quick, Sugar-Free Dessert

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and still creamy.

hazelnuts

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds are often less expensive and provide a similar crunch.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for baking and cooking.

Add 200 grams of ricotta to a mixing bowl.

Add 50 grams of honey to the mixing bowl.

Add 1/4 teaspoon of cinnamon powder to the bowl.

Add 1 teaspoon of vanilla extract to the bowl.

Whisk the mixture until homogeneous.

Add 50 grams of chopped hazelnuts to the mixture.

Incorporate the chopped hazelnuts into the ricotta mixture.

Add 20 grams of ground hazelnuts to the mixture. If you don't have ground hazelnuts, use almond meal instead.

Take a store-bought puff pastry sheet and cut it in half.

Cut the sides of the puff pastry into six strips, avoiding the center.

Dollop the ricotta filling onto the puff pastry sheet.

Add some blueberries on top of the ricotta filling.

Overlap the strips of puff pastry to create braids.

Brush the braids with egg for browning.

Bake the puff pastry braids at 180°C for 30 minutes with the fan setting.

Dust the braids with powdered erythritol or any other natural sugar substitute after baking.

Enjoy the braids at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens