My friend Carmela the beautician gave me this recipe, so in her honour I have named it "Beauty Parlour Dessert". The honey and the egg wash are my additions:
Take a 230 gr piece of ready-rolled pasta sfoglia or puff pastry and lay it flat on baking parchment on a baking tray. [The pasta sfoglia we can buy in Italy comes rolled in baking parchment already, so all you have to do is straighten it out onto the tin.] Sprinkle about 1 tablesp pane grattugiato or fine fresh breadcrumbs on top of the pastry. Now add 1 tablesp sugar to 250 gr ricotta, mix it and spread the mixture over the breadcrumbs. To this, add 3 - 4 peeled, cored and chopped apples and drizzle over about 1 tablesp honey. Then sprinkle over a handful of sultanas, a handful of pinenuts and a little powdered cinnamon. Roll up the pastry from a long side and seal the ends well. Add a couple of tablsp milk to a beaten egg, mix with a fork and brush the mixture over the pastry. Cook at 180 C for 30 - 35 mins. Let it cool a little before lifting onto a plate.
This is best served cold, with a little more ricotta, cream or ice cream. I think I'll serve it with some cinnamon gelato next time.