RECIPES Puff Pastry Spoons with Whipped Ricotta
Prep time: 10 Minutes
Cook time: 30 Minutes
Serve count: 18
Ingredients
Puff Pastry Spoons: Aluminum foil (12 inches) 1 box (17.3 ounces) frozen puff pastry, thawed 1 large egg, lightly beaten Whipped Ricotta: 1 cup whole milk BelGioioso Ricotta con Latte® cheese (8 ounces) 3 tablespoons maple syrup 1 teaspoon orange zest 1 teaspoon minced fresh basil Toppings: candied pistachios, fresh basil leaves, fresh raspberries, mandarin oranges, orange zest and shaved dark chocolate
Method
Puff Pastry Spoons:
- Heat oven to 400°F.
- Line a 17 x 12-inch baking pan with parchment paper. Roll aluminum foil into two tubes, each 12 inches long x 1 inch in diameter. Place tubes widthwise about 5 1/2 inches from each of the short sides of prepared pan. Grease foil.
- Unfold one sheet puff pastry on a lightly floured cutting board; roll out into an 11 x 9-inch rectangle. Using a paring knife and a flatware teaspoon about 4 inches long as a guide, cut pastry around the teaspoon to create spoon shapes. Yields about nine spoons. Transfer pastries to prepared pan, placing the handle of each pastry spoon over the foil tube. Repeat step with remaining puff pastry.
- Lightly brush pastries with egg wash. Bake for 12-15 minutes or until light golden brown. Cool completely on pans on wire racks. Gently remove pastry spoons from foil.
Whipped Ricotta:
- Whisk the ricotta, maple syrup, orange zest and basil in a bowl. Pipe or dollop whipped ricotta onto pastries. Garnish with toppings. Serve immediately.
Cheesemonger Tip
Each small batch of BelGioioso Ricotta con Latte® cheese is made to order, which guarantees its freshness. This award-winning cheese proudly boasts a fresh, clean and milky flavor.