You’ll Need
1 sheet ready-rolled puff pastry
100g ricotta cheese
50g icing sugar
1 tsp vanilla extract
75g milk chocolate, chopped
50g pistachios, chopped
1 egg, beaten
For The Finish
1 tbsp icing sugar
1 tbsp chopped pistachios
25g melted chocolate
Optional But Dangerous
White chocolate drizzle
Nutella
Vanilla ice cream
Method
Preheat your air fryer to 180°C.
In a bowl, mix together the ricotta, icing sugar, and vanilla extract until smooth.
Fold through half the chopped pistachios.
Cut the puff pastry into 4 equal squares.
Spoon a little ricotta mixture into the centre of each square.
Top with chopped chocolate.
Fold the pastry over to form parcels and seal the edges firmly with a fork.
Brush the tops with beaten egg.
Place into the air fryer basket lined with baking paper, leaving space between each parcel.
Air fry at 180°C for 10–12 minutes until puffed, deeply golden, and crisp.
Allow to cool for 2–3 minutes.
Drizzle over the melted chocolate.
Scatter with the remaining pistachios and a light dusting of icing sugar.
Serve warm while the pastry is crisp and the chocolate remains soft.