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:
- 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. - Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form.
- Add 1/4 cup of powdered sugar.
- Whip until stiff peaks form.
- Set aside.
- In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed.
- Add remaining 1/2 cup powdered sugar and vanilla.
- Mix until combine.
- Add ricotta.
- Whip until fluffy, about 1 minute longer.
- Fold in whipped cream mixture.
- Cover and chill through.
- 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:
- Thaw puff pastry about 20 – 30 minutes (it should still be cold, don’t thaw entirely through it should hold a fairly stiff shape).
- Preheat oven to 400° about halfway through thawing puff pastry.
- Unfold dough then cut each sheet into 9 squares.
- Use the folds as a guide cutting those into strips, then from there each strip the into thirds.
- 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.
- 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.
- Transfer one baking sheet of pastries to refrigerator to keep cold.
- Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.
- Bake 10 – 15 minutes until well puffed and golden brown.
- 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.
- Repeat process with second chilled sheet of pastries.
- 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:
- Transfer filling to a piping bag fitted with a star or round tip.
- Pipe filling into puff pastry squares just before serving.
- Top with fresh fruit and mint.
Serves: 18
Source: Cooking Classy