Vegetable Ricotta Feuilletes

Prepare carrots, leek and fennel (ready to cook, e.g. peel, remove woody parts and dirt) and cut into thin strips. Sauté in warm butter on low heat for 3-4 minutes. Extinguish with the white wine and cook the vegetables al dente. Cool down.

Roast the pine nuts in a frying pan without adding fat until light brown. Mix with the ricotta and coffee cream and season with salt and pepper.

Cut the dough into even rectangles. Brush the edges with water. On the bottom half of each piece of dough mold vegetable mixture and fold the top half over it. Press edges firmly with a fork.

Line a baking sheet with baking foil. Place feuilletes on top. Mix egg yolks and oil and brush the dumplings with it. Bake the vegetable ricotta feuilletes in the oven heated to 180 °C on the second rack from the bottom for twenty-five to thirty minutes.

Serve hot or possibly lukewarm.

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