Quick to make, satisfying to eat. Ingredients Puff pastry Figs (preferably fresh ones; if not, dried ones are ok, too) Ricotta Rocket Method Cut some parts of the puff pastry. I figure both rectangles and squares should work. While all sizes ‘go’, I think that in principle one wants to use as little dough per fixed filling size as possible. In the same vein, I would try to make the pastry as thin as possible.
