Ricotta, Taleggio, and Pear Savory Pastry Triangles

Ricotta, Taleggio, and Pear Triangles: A Delectable Italian Antipasto

These Ricotta, Taleggio, and Pear Triangles combine a delicate mix of flavors with the richness of cheese and the sweetness of pear, making them the perfect antipasto to serve at your next gathering. This recipe offers a delightful bite-sized treat, ideal for sharing, with a buttery, flaky pastry filled with creamy ricotta, flavorful Taleggio, and juicy pear chunks. Each bite is a delicious blend of textures and tastes that will surely impress your guests.

Ingredients:

Instructions:

1. Prepare the Pastry Dough:

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   • Begin by preparing the pastry dough. On a clean, flat surface, combine the flour and cold butter (cut into small cubes) with the ricotta. Use your hands or a pastry cutter to work the ingredients together.
   • If the dough starts to stick to the surface, sprinkle it lightly with additional flour until it becomes smooth, elastic, and not sticky.
   • Once the dough reaches the right consistency, wrap it in plastic wrap and refrigerate for at least 30 minutes to chill.

2. Prepare the Fillings:

   • While the dough chills, prepare the fillings for the triangles. First, cut the Gruyère cheese into thin shavings and slice the prosciutto di Praga into thin strips.
   • Next, remove the rind from the Taleggio cheese and cut it into small cubes.
   • Peel and dice the pears into small, bite-sized pieces.

3. Roll the Dough:

   • Once the dough has chilled, remove it from the refrigerator. Use a rolling pin to roll the dough out on a floured surface, stretching it into a rectangular shape that is about 2 mm thick.
   • Using a pizza cutter or a sharp knife, cut the dough into squares, each side measuring approximately 10 cm.

4. Assemble the Triangles:

   • Place the filling ingredients in the center of each square of dough. For one triangle, add a few cubes of Taleggio and a teaspoon of pear pieces. For another, place the prosciutto strips and Gruyère shavings in the center.
   • Beat the egg in a small bowl and, using a brush, lightly coat the edges of each square with the egg wash to help seal them.

5. Form the Triangles:

   • Carefully fold each square of dough diagonally to form a triangle. Press the edges firmly together to seal them completely.
   • Transfer the prepared triangles to a baking tray lined with parchment paper. Brush the tops of the triangles with the remaining egg wash for a golden, glossy finish.

6. Bake the Triangles:

   • Preheat your oven to 180°C (350°F). Bake the triangles in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.

7. Serve:

   • Once baked, allow the triangles to cool slightly. Serve them warm on a platter as a delightful antipasto to enjoy with family and friends. These delicious, cheesy triangles are best served immediately for the ultimate taste experience.

Tips and Variations:

• Cheese Options: Feel free to experiment with different cheeses, such as mozzarella or fontina, to personalize your filling.
• Additional Herbs: Add a sprinkle of fresh herbs such as thyme or rosemary for an extra layer of flavor in the filling.
• Puff Pastry Alternative: If you’re pressed for time, you can substitute the homemade dough with store-bought puff pastry for a quicker version.

Enjoy these heavenly Ricotta, Taleggio, and Pear Triangles as a show-stopping antipasto that brings together the richness of cheeses, the sweetness of pears, and the savory depth of prosciutto. They are a perfect blend of Italian tradition and creative flavor combinations—an irresistible start to any meal!