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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These delightful little jewels are absolutely fantastic. So special and creamy tasting. Make them for company or when it's a family gathering. Ingredients:
thaw time: 40 minutes |
cool time 20 minutes |
vegetable cooking spray |
1/2 of a 17.3 oz. package pepperidge farm® puff pastry sheets (1 sheet) |
1 egg, beaten |
1 cup ricotta cheese |
1/4 cup sugar |
1/2 tsp. vanilla extract |
ground cinnamon |
1/8 tsp. finely grated orange peel (optional) |
1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans |
Directions:
1. Thaw the pastry at room temperature for 40 minutes or until it’s easy to handle. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. Heat the oven to 375°F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut into 12 (3-inch) squares. Press squares into the prepared muffin pan cups. Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork.
3. Bake for 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center and gently push down. Remove pastry cups from pan and cool completely.
4. Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until smooth. Cover and refrigerate until ready to use.
5. Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. Sprinkle with the chocolate, nuts or additional cinnamon, if desired. Serve immediately.
6. TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.
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