Puff pastry with honey ricotta and fruit
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Fork
- Pastry brush
- Mixing bowl
- Spoon
- Whisk
- Fine-mesh sieve
- Cutting board
- Round cutter
- Cooling rack
- Measuring cup
Ingredients
- icing sugar
- ½ vanilla pods
- 140 g liquid honey
- 2 tbsp milk
- 350 g ricotta
- 4 apricots
- 2 peaches
- 1 nectarines
- some peppermint leaves
- 1 puff pastry dough, rolled into a rectangle
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