Ricotta honey cigars
- 250 g Ricotta
- 1 Lemon (for zest)
- 3 c. soup Organic honey of lemon tree
- 50 g Pinion
- 4 Brick sheet
- 30 g Butter
- Icing sugar
- Preheat the oven to 180 ° C (item 6). Grill the pine nuts in a pan, set aside.
- Mix ricotta with lemon zest, 2 tbsp. honey and 30 g pine nuts, reserve in the refrigerator. Cut the pastry sheets in half and brush them with melted butter. Place a nice tablespoon of the mixture in the center of a leaf then fold the ends and roll the leaf on itself.
- Do the same for others. Place the cigars on a sheet of baking paper directly on the oven rack, stalling them in the interstices. Brush the top of the cig with butter again, sprinkle with icing sugar and bake for 10 minutes. Cover the cigars with honey and remaining pine nuts. Savor without delay.