# Components:
→ Pastry
01 - 1 sheet puff pastry (approximately 9 ounces), thawed
02 - 1 large egg, beaten
→ Apple Filling
03 - 2 medium apples, peeled, cored, and finely diced
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon freshly grated lemon zest
07 - 1 teaspoon freshly squeezed lemon juice
08 - 1 tablespoon unsalted butter
→ Ricotta Mixture
09 - 5.5 ounces ricotta cheese
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract
→ Garnish
12 - Powdered sugar, for dusting
13 - Honey, for drizzling (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Melt butter in a small skillet over medium heat. Add diced apples, granulated sugar, cinnamon, lemon zest, and lemon juice. Saute for 5 to 7 minutes, stirring, until apples soften and most liquid evaporates. Remove from heat and allow to cool.
03 - Combine ricotta cheese, powdered sugar, and vanilla extract in a mixing bowl. Stir until smooth and well blended.
04 - On a lightly floured surface, unroll the thawed pastry sheet and cut evenly into 8 squares.
05 - Place a teaspoon of ricotta mixture and a teaspoon of apple filling in the center of each pastry square. Bring the four corners towards the center, pinching to seal and form a blossom shape.
06 - Transfer pastries onto the prepared tray and lightly brush tops with beaten egg.
07 - Bake in the oven for 18 to 20 minutes, or until pastry is puffed and deep golden brown.
08 - Allow pastries to cool slightly before dusting with powdered sugar and drizzling with honey if desired.
