Ricotta and strawberries sweetened with a drizzle of honey, plus the crunch of sesame seeds. All nestled at the heart of our indulgent yet light rolls.

Ingredients for 6–8 rolls

1 disc of wholemeal puff pastry
150 g of strawberries
100 g of fresh ricotta
sesame seeds
acacia honey or agave syrup
a few leaves of fresh mint

Girelle di sfoglia — The sweet ingredients for the puff pastry rolls © Beatrice Spagoni

Method

Preheat the oven to 200°C. Meanwhile, unroll the puff pastry, lay it on a baking tray lined with baking paper and cut it into strips about 2–3 cm wide. Hull the strawberries and slice them, then spread a few spoonfuls of ricotta and the strawberry slices over the pastry strips, leaving the ends clear.

Roll each strip up on itself to form a spiral and secure the ends by pinching the pastry. Arrange the rolls slightly apart from one another on the baking tray, then scatter sesame seeds over them and drizzle with honey. Place the rolls in the oven and bake for approximately 20–25 minutes. Once the pastry has puffed up nicely and turned golden, remove from the oven, leave to cool slightly, finish with a few mint leaves and serve.

Puff pastry rolls with ricotta, strawberries, honey and sesame