Method:

Thaw the pastry then cut each sheet in half.

Roll each half out to form a thin rectangle the same size as the original sheet.

Spread a third of the ricotta over the first sheet of puff pastry and sprinkle over a third of the parmesan.

Season well then place another sheet of puff pastry on top.

Repeat with the remaining cheese and pastry sheets, ending with the 4th pastry sheet.

Cover in cling wrap or foil and place in the freezer for 15 minutes. It is important to work with pastry while it is as cold as possible. This will ensure it keeps its puff when cooking and retains its shape, making it easier to work with.

Remove from the freezer, divide, and cut into 5 equal long strips.

Fold into a Le Creuset 26cm Signature Skillet – filling the sides up one by one, snaking them to create a pattern.

Fan out the strips slightly.

Cover with a lid and place into the fridge to chill for at least 15 minutes.

Just before baking, brush well with egg wash and sprinkle over the onion seeds or black sesame seeds.

Bake at 200°C on fan for 20 minutes until it is puffed and golden.

Turn down the heat of the oven to 160°C, cover lightly with foil so that it doesn’t burn but it has a chance to bake through all of the layers.

Bake for 1- 1 ½ hours until fully cooked through.

Serve hot out of the oven with sundowner snacks and tapas or with weekend brunch. This dish is delicious with scrambled eggs and smoked salmon.