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SWEET CHESTNUT RICOTTA PUFF PASTRY

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Ingredients: 
1 Package TENDERFLAKE Puff Pastry -- defrosted overnight in refrigerator
1 ¼ Cup (312.5 mL) Sweetened Chestnut Puree OR 1 ¼ Cup (312.5 mL) Apples – Peeled and Chopped
2 Cups (500 mL) Warm Water
½ Cup (125 mL) Armagnac Liqueur OR Substitute 2 ½ Cups (625 mL) Warm Apple Juice
4 Tablespoons (60 mL) Sugar
1 Vanilla Bean
2 Cups (500 mL) Pitted Prunes
1 Cup (250 mL) Fresh Cranberries
1 ½ Cups (375 mL) TRE STELLE Ricotta
¼ Cup (31.25 mL) Icing Sugar

Directions

  • PREHEAT oven to 375°F (190°C)
  • Add Warm Water, Armagnac, Sugar, Vanilla Bean, Prunes and Cranberries to pot and bring to a simmer over medium low heat
  • Cook and stir until nearly dry
  • Set aside to cool
  • Roll out TENDERFLAKE Puff Pastry onto floured surface and cut into 3 ½” – 4” Rounds
  • Place on parchment lined baking sheet
  • Spread Chestnut Puree in thick layers over each round, followed by the cooked/cooled Cranberry Mixture
  • Bake at 375°F (190°C) for 15 Minutes
  • Serve warm with a spoon turned shape of TRE STELLE Ricotta Cheese on top
  • Dust with Icing Sugar
Serves: 
6-8
Prep Time: 
25 minutes
Cook Time: 
20 minutes
Total Time: 
45 minutes

SWEET CHESTNUT RICOTTA PUFF PASTRY

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato