Ricotta-Moscato pastries – 4 pieces
1 small egg, plus 1 small egg yolk
1 tbsp Moscato d’Asti
1/2 teaspoon cardamom
1/2 teaspoon sereh
1 jar of Grapes in Moscato jelly
Stick out 4 circles of 9cm diameter from the puff pastry and cover the trays of a muffin plate. Allow the moulds to rest for 20 minutes.
Preheat the oven to 190°C.
Put the ricotta in a bowl with the egg, spices, egg yolk, sugar and Moscato. Beat everything smooth and stir in the raisins.
Spoon the filling into the dough trays. Bake them for 20 minutes until the filling has risen and the dough is golden brown and crispy.
Let the cakes cool down a little and carefully remove them from the tin. Serve warm with the Grapes in Moscato jelly and a glass of Moscato d’Asti.