Coffee puff pastry



Recipe by
Luisa Orizio
Coffee puff pastry

Full-bodied coffee, fresh ricotta cheese, and a roll of puff pastry: these simple ingredients will be enough to make the coffee puff pastry, a mouth-watering dessert with a refined look, the perfect end to a dinner with friends. Between two fragrant puff pastry wafers is a velvety cream flavored with coffee and chocolate chips. It is a winning mix of flavors and textures that will conquer all palates, serving as a valid alternative to the timeless tiramisù! These small single portions of guaranteed goodness are reminiscent of the sporcamuss from Puglia and are very easy to make. They are ideal for those who are new to cooking and would like to try their hand at a tasty but easy recipe.


Ingredients for 8 puff pastries
Puff pastry 8.1 oz (230 g) - rectangular
Butter 3 tbsp (50 g) - melted
Sugar 2 tbsp (30 g)
Cow's milk ricotta cheese ½ cup (125 g) - (drained)
Heavy cream 1 ½ cup (150 g)
Powdered sugar 3 tbsp (50 g)
Coffee ¼ cup (25 g)
Dark chocolate chips ¼ cup (25 g)
To decorate
Powdered sugar to taste
Coffee beans to taste

How to prepare Coffee puff pastry

To make the coffee puff pastry, first put the ricotta cheese in a sieve so it will lose its whey and not be too moist. Let it drain for at least an hour. Prepare the full-bodied coffee, add sugar, 1 then let it cool. Make the cream: in a bowl, pour the very cold heavy cream 2 and whip it stiff with a hand mixer 3.

Once the ricotta is dry, transfer it to a bowl 4, add the powdered sugar, 5 and stir 6.

to obtain a homogeneous compound 7. Once the coffee has cooled, add it to the ricotta cream 8, stir to mix well and then add the chocolate chips 9.

At this point add the whipped cream a little at a time, gently so as not to let it go flat 10. Cover with plastic wrap 11 and place in the refrigerator to firm, and in the meantime make the the pastry. In the meantime, roll out the pastry 12

and cut with a knife into 16 equal parts 13. Brush the surface with melted butter 14 and sprinkle with granulated sugar 15, this way the pastry will remain crunchy when in contact with the cream.

Now slightly distance the rectangles so that they do not stick together and make holes in the dough with the tines of a fork 16 so that it does not swell too much during cooking. Cook in a ventilated oven preheated to 350°F (180°C) for 10 minutes. Once cooked, remove 17 and let cool. Meanwhile, take the cream from the refrigerator 18.

Pour it into a pastry bag without a nozzle (19-20), then squeeze the cream on a puff pastry 21, so as to cover it completely.

Then close with another puff pastry 22 and sprinkle the surface with powdered sugar 23. The coffee puff pastry is ready to be served 24!


The coffee puff pastry can be covered with plastic wrap and stored for a couple of days in the refrigerator. Freezing is not recommended.


As an alternative to single portions, you can use a single puff pastry sheet, divided in half, so as to have a big dessert to share!