Description
An elegant and fresh dessert featuring a golden, flaky puff pastry ring filled with a creamy, lemon-infused ricotta mixture and topped with a colorful assortment of fresh berries and toasted almonds.
Ingredients
Scale
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 tablespoons honey
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Pinch of salt
For the Topping:
- ½ cup strawberries, hulled and sliced
- ½ cup raspberries
- ½ cup blueberries
- 3 tablespoons slivered almonds, toasted
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Prepare the Puff Pastry Ring: Preheat your oven to 200°C (400°F). Carefully unroll the thawed puff pastry sheet onto a piece of parchment paper. Using a large round cutter or a plate as a guide, cut a 25 cm (approximately 10-inch) circle from the pastry. Then, using a smaller round cutter or a glass, cut out a 10 cm (approximately 4-inch) circle from the center of the larger circle to create a ring shape. Gently score a border around the outer edge of the ring (about 1 cm or ½ inch from the edge) with a knife, being careful not to cut all the way through. Prick the inner section (the part inside the scored border) all over with a fork to prevent it from puffing up too much.
- Egg Wash & Bake: Carefully transfer the pastry ring (still on its parchment paper) to a baking sheet. Brush the entire pastry ring, including the outer border and inner section, generously with the beaten egg. Bake in the preheated oven for 15–18 minutes, or until the pastry is beautifully puffed and golden brown. Once baked, remove it from the oven and let it cool slightly on the baking sheet. While still warm, gently press down the center puffed-up section with the back of a spoon to create a shallow well for the filling.
- Make the Ricotta Filling: While the pastry cools, prepare the filling. In a medium-sized bowl, combine the ricotta cheese, honey, vanilla extract, fresh lemon zest, fresh lemon juice, and a pinch of salt. Stir all the ingredients together thoroughly until the mixture is smooth and creamy. Taste and adjust sweetness or tartness if desired. Refrigerate the filling until you are ready to assemble the crown.
- Prepare the Berries: Rinse all the strawberries, raspberries, and blueberries under cold water. Gently pat them completely dry with paper towels to prevent them from making the pastry soggy. Hull the strawberries and slice them. Leave the raspberries and blueberries whole.
- Assemble the Crown: Once the pastry ring has cooled to at least room temperature, spread the chilled lemon ricotta mixture evenly into the center well of the cooled pastry ring. Arrange the prepared fresh berries on top of the ricotta filling, creating an alternating, colorful, and visually appealing pattern.
- Add Almonds & Sugar: Evenly sprinkle the toasted slivered almonds over the berries and ricotta filling. For a beautiful finishing touch, use a small sieve to lightly dust the entire crown with powdered sugar just before serving.
- Serve: This Lemon Ricotta Berry Crown is best enjoyed slightly chilled or at room temperature. It is truly at its peak freshness and texture when served the same day it’s made. Slice into portions and serve immediately for a delightful experience.
Notes
- Puff Pastry: Ensure your puff pastry is properly thawed but still cold for the best puff. If it gets too warm, chill it briefly before handling.
- Scoring: The scored border helps the outer edge puff up more, creating a beautiful frame for your filling. Don’t cut through completely!
- Ricotta Quality: Use a good quality, full-fat ricotta for the creamiest, richest filling. If your ricotta is very wet, drain it in a sieve for 30 min.
- Berry Freshness: Pat berries thoroughly dry to prevent them from making the pastry soggy. Use a mix of colors for a vibrant look.
- Serving Fresh: This dessert is truly best enjoyed the same day it’s made for optimal pastry crispness.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: European / American (Dessert)
Nutrition
- Serving Size: 1 slice (1/6 of crown)
- Calories: 280–320 kcal
- Sugar: 9–12 g
- Sodium: 160–190 mg
- Fat: 17–20 g
- Saturated Fat: 7–8 g
- Unsaturated Fat: 9–11 g
- Trans Fat: <0.5 g
- Carbohydrates: 26–30 g
- Fiber: 2 g
- Protein: 6–8 g
- Cholesterol: 35–45 mg
Keywords: Lemon Ricotta Crown, Berry Crown, Puff Pastry Dessert, Fruit Tart, Easy Dessert, Summer Dessert, Brunch Dessert, Ricotta Dessert, Lemon Dessert