Ka’hi and Qei’mar Recipe
1 large sheet frozen puff pastry, defrosted and cut into 12 equal squares
1/2 cup full fat ricotta cheese
1/2 cup sour cream
1 cup organic date syrup
Preheat oven to 400°F.
Combine ricotta and sour cream in a fine strainer and allow to drain for 15 minutes.
Line a baking tray with parchment paper.
Place puff pastry on the tray, then poke a few holes in each square with a fork.
Bake for 10 minutes to 12 minutes, until golden and puffed.
Arrange hot puff pastry on a dish.
Serve with ricotta cream and a generous drizzle of Silan.
