This is a super yummy, and pretty, morning or afternoon tea treat that is not too sweet.
And what's better, you can control the sweetness without risking an unsuccessful outcome by adding the amount of icing sugar you want.
1 batch of brioche dough prepared and proved - use your own or the recipe found here
1 cup ricotta
1 punnet of strawberries
1/4 cup icing sugar
1 egg + 1 tspn milk, whisked together to make egg wash
Mix the ricotta and icing sugar to taste in a bowl. Add 1 tspn of icing sugar at a time, and stop when it gets to the right sweetness for you. I go with less rather than more as the strawberries add some sweet tartness.
Cut the tops off the strawberries and set aside the greens bits. Slice strawberries lengthwise thinnly.
Divide the proved brioche dough into 12 greased medium size muffin tins, and line each tin with a 1cm thick 'square' of brioche. Pull each of the four corners out on to the sides of the rounds as you can see below
Spoon ricotta into the centre of each brioche and cover with a generous amount of sliced strawberries. Begin folding the four corners on the dough over each other to make a completely enclosed parcel. Use the egg wash on a brush to brush each layer of brioche - this helps it stick so the cases don't open in the oven. Place a strawberry green leafy top on each brioche like the below
Leave in a warm place to prove for 30 minutes.
Cook at 180°C for 20 minutes or until golden brown. Remove from oven and sit in the muffin tins for 5 minutes before carefully removing. You may need to slide a sharp knife around each brioche to ensure they come out easily.