Ricotta Puff Pastry

Preparation:

Preparation: Put the ricotta cheese, 3 tablespoons of milk, a generous pinch of salt and a grind of pepper in a bowl, mix carefully using a wooden spoon, then incorporate the grated Parmesan into the mixture, the breadcrumbs soaked in the milk and squeezed and chopped olives, capers and pine nuts. Divide the dough into two parts, so that one is double the other, roll out the smaller one into a sheet and use it to line the bottom and edges of a round, buttered and floured pan. Spread the ricotta mixture into the pan and level it. Divide the second piece of dough into two parts, roll them out into a sheet, then fold them over to form two rolls. Cut each of them in half lengthwise and arrange the four pieces obtained in the pan, in a spiral, with the cut side facing upwards. Brush the surface of the cake with a beaten egg, then bake it in the preheated oven (180 degrees) for 35-40 minutes. After the indicated time, take the cake out of the oven, let it cool and serve. If you wish to keep it, close it, very cold, in a polythene bag and place it in the freezer, where it can remain for up to a month. At the time of use, let it thaw and heat it for 10 minutes in the oven (160 degrees).