2 eggs

1 tablespoon (15 ml) water

1 cup (250 ml) ricotta cheese, lightly drained

1/4 cup (60 ml) sugar

1 teaspoon (5 ml) grated orange zest

2 sheets 200 g puff pastry, thawed (see note)

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line one large 43 x 30-cm (17 x 12-inch) baking sheet or two small baking sheets with parchment paper.

In a bowl, whisk one egg with water. Set egg wash aside.

In another bowl, combine cheese, sugar, remaining egg and orange zest with a whisk. Set aside.

On a floured work surface, roll out dough into two 25-cm (10-inch) squares. Cut each square into four 12-cm (5-inch) squares. Lightly brush dough square edges with egg wash. Garnish each centre with about 30 ml (2 tablespoons) of cheese mixture. Bring two opposite corners toward the centre, one on top of the other.

Place pastries on the baking sheet, spacing them evenly. Brush with egg wash. Bake for about 20 minutes or until pastry is golden brown (if you have two baking sheets, bake only one at a time). Let cool on baking sheet.

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