Difficulty: Easy
Chop the candied fruits, mix with ricotta and rum, then refrigerate.
Preheat oven to thermostat 8 (240°C). Roll out puff pastry on a lightly floured surface, keeping it from being too thin. Cut into 5 cm x 10 cm strips.
Form cylinders from crumpled aluminum foil as baking molds—one per strip. Butter them lightly. Wrap each strip around a cylinder, starting from the center. Seal the end with a brush of water and press gently.
Bake 8-10 minutes until golden. Cool, then gently remove foil to unmold.
Stuff with ricotta mixture using a small spoon, dust with icing sugar, and serve immediately.
Culinary Ideas from Chef Hubert
