(Family Features) Perfect for a party or simply indulging yourself, these addictive pastry puffs make it hard to stop at one.
Easy to assemble with these step-by-step instructions, the ricotta mixture and fresh strawberry compote are dynamic together, and provide a generous touch of sweetness.
Ricotta Puff Pastries with Strawberry Compote
2 sheets puff pastry
1/2 cup, plus 1 tablespoon heavy cream
1/2 cup granulated sugar, divided
1 tablespoon ground cinnamon
1 tablespoon water
1 package of fresh strawberries, hulled and sliced
1/2 cup homemade, part-skim or whole milk Ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat oven to 400 F.
Cut both puff pastry sheets into nine squares. Make a slit in corner of each square toward the middle of the pastry. Fold corners to other corners to create pinwheel shape. Brush pastry with 1 tablespoon heavy cream. Combine granulated ¼ cup granulated sugar and ground cinnamon then sprinkle on each puff pastry.
Bake 12-15 minutes until pastry is golden brown and raised.
In a medium saucepan on medium to high heat, pour in remaining granulated sugar and water. Once sugar is dissolved, pour in fresh strawberries. Bring mixture to boil then simmer 10-15 minutes, stirring occasionally, until strawberries are broken apart and semi-thick sauce is created.
Let chill in the refrigerator for 2 hours. To chill faster, put in freezer 45 minutes.
In a medium bowl, using a mixer, whip heavy cream until stiff peaks form. Set aside.
In a separate medium bowl, combine ricotta, powdered sugar, and vanilla extract. Mix until fluffy. Return whipped cream to ricotta mixture and whip for 1-2 minutes until mixture is light and fluffy.
Spoon ricotta cream into the center of each puff pastry pinwheel. Spoon strawberry compote in middle of ricotta mixture.
