3 / 4 pound Rikotta
2 eggs
Salt and pepper
Milk
Puff pastry
Beat the eggs and mix with the Rikotta.
Add slat and pepper [ optional ].
If the mixture is considered thin, do not add milk but a tablespoonful of corn flour would help to thicken the mixture.
Roll the pastry into a rather wide strip. Place the mixture, a tablespoonful at a time, at intervals along the pastry.
Using a knife or pastry cutter, [ with plain edge ] cut into required sizes, being careful that each portion
contains the necessary filling.
Turn the sides of the pastry strip on to the filling, but do not cover the center of the filling.
Roll both ends into a taper by twisting pastry at each end.
Bake in a greased and floured shallow tin.
Allow a space between each cheese cake.
Oven 425 F Regulo 6
