Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Cut each sheet of
Pastry Dough (1 box)
into nine squares. Cut each corner of the square about one inch towards the middle.
Step 3
In a saucepan, combine
Rhubarb (1 stalk)
,
Fresh Strawberries (150 g)
,
Granulated Sugar (100 g)
, juice from
Lemons (2)
,
Ground Cinnamon (3 g)
, and
Corn Starch (15 g)
over medium heat and stir until the juices render and mixture thickens.
Step 4
Whip
Cream Cheese (115 g)
with
Ricotta Cheese (120 g)
,
Whole Milk (120 mL)
,
Salt (1 pinch)
, and
Granulated Sugar (25 g)
until smooth.
Step 5
Scoop out about 2 tablespoons of the ricotta cream cheese mixture and place in the middle of each of the dough squares. Scoop about one tablespoon of the rhubarb strawberry mixture on top of the cream cheese.
Step 6
Take one corner of the dough and fold over towards the center and continue with each of the four sections until it looks like a pinwheel.
Step 7
Whisk
Egg (1)
and brush over the top of the dough. Bake for 12 to 15 minutes. Let cool for about 10 minutes before eating.
