This filling is really good – but a bit of work.   For quick-and-easy just mix some sugar and a little milk into cream cheese.  Once filled they should stay crisp for about 2 hours, and they should be kept cold.

Filling Ingredients:

• 1 1/2 c whole milk ricotta cheese, strained
• 1/2 c heavy cream
• 3/4 c powdered sugar, divided
• 6 oz cream cheese, softened
• 1/2 tsp vanilla extract

Filling Directions:

1. Strain the ricotta – simply place it on several layers of paper towels then wrap and flatten and press to extract some of the
   excess liquid.
2. Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form.
3. Add 1/4 cup of powdered sugar.
4. Whip until stiff peaks form.
5. Set aside.
6. In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed.
7. Add remaining 1/2 cup powdered sugar and vanilla.
8. Mix until combine.
9. Add ricotta.
10. Whip until fluffy, about 1 minute longer.
11. Fold in whipped cream mixture.
12. Cover and chill through.
13. Keep chilled until ready to serve pastries (use within the day for best results).

Pastry Ingredients:

• 2 sheets frozen puff pastry (17.3 oz total)
• 1 large egg mixed with 1 Tbsp water
• 1 1/2 Tab granulated sugar

Pastry Directions:

1. Thaw puff pastry about 20 – 30 minutes (it should still be cold, don’t thaw entirely through it should hold a fairly stiff shape).
2. Preheat oven to 400° about halfway through thawing puff pastry.
3. Unfold dough then cut each sheet into 9 squares.
4. Use the folds as a guide cutting those into strips, then from there each strip the into thirds.
5. Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides.
6. Transfer pastries to two 18 by 13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart.
7. Transfer one baking sheet of pastries to refrigerator to keep cold.
8. Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.
9. Bake 10 – 15 minutes until well puffed and golden brown.
10. Remove from oven and immediately (and gently),  follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it’s still warm.
11. Repeat process with second chilled sheet of pastries.
12. Let pastries cool on a wire rack.

Fruit toppings:

Fresh blueberries, raspberries or strawberries, fruit in season
Fresh mint, for garnish (optional)

To assemble pastries:

1. Transfer filling to a piping bag fitted with a star or round tip.
2. Pipe filling into puff pastry squares just before serving.
3. Top with fresh fruit and mint.

Serves: 18

Source:  Cooking Classy