Difficulty:[usr 1]
Chop the candied fruits, mix them with the ricotta and the rum, put the preparation in the fridge.
Preheat the oven to th 8 (240°). Roll out the puff pastry on a floured work surface without being too thin. Cut out strips of dough about 5 cm x 10 cm. Prepare cylinders by crumpling aluminum foil, they will serve as your "molds" to cook the wraps. Make as many as you have strips of dough. Butter them. Wrap each strip around the cylinders, securing an angle of dough in the center to start. Glue the end with a little water with a brush and press lightly.
Bake for 8 to 10 minutes until the pastry is golden brown. Take out of the oven, let cool and remove the cylinders by pushing gently, to unmold the rolls of dough.
Using a small spoon, stuff them with the ricotta mixture, sprinkle with a cloud of icing sugar and serve immediately.
Culinary Ideas from Chef Hubert
