Roll out the roll of puff pastry, then cut it into isosceles triangles.

Position the triangles side by side slightly overlapped on the side of the bases. The shape to be obtained is that of a hook. Then cover one side, the wider one, with a strip of ricotta cream and then with the raspberries. Then close the tips of the triangles to cover the filling.

Place the puff pastry candy on a baking sheet covered with parchment paper, then brush the surface with a beaten egg. Cook the candy cane in a pre-heated oven at 200 degrees for 15-20 minutes.

Once ready, let it cool slightly and then glaze with the ricotta cream or with real icing

Serve your dog candy on the table.

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