Displaying posts 1 - 1 out of 1.
  • Hi,

    You could use the white of an egg on the bottom layer of the pastry in order to make sure that it cooks evenly. As sometimes, esp with Ricotta the pasty can become wet and remains uncooked. Then use the yolk of the egg on top for the golden colouring. So nothing is wasted from the egg.

    Posted on 9:31 on 17 October