Roll out the pastry (paste) thinly on a
lightly floured surface and cut into four 18 cm/7 in circles. Cut each
circle into quarters, place on a lightly greased baking (cookie) sheet
and chill for 30 minutes.
Whisk the egg white until frothy, then stir in the sugar. Brush over
the pastry and bake in a preheated oven for 10 minutes until risen and
golden. Transfer to a wire rack and make a slit in the triangles in
which to spoon the filling. Leave to cool.
To make the filling, whip the cream until stiff. Soften the Ricotta in
a bowl, then stir in the cream, sugar and fruit. Pipe or spoon the
filling into the pastries and serve at once, dusted with icing sugar.