{"id":8082,"date":"2020-01-18T14:39:36","date_gmt":"2020-01-18T21:39:36","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8082"},"modified":"2020-01-18T14:39:36","modified_gmt":"2020-01-18T21:39:36","slug":"puff-pastry-fruit-tarts-with-ricotta-cream-filling","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/puff-pastry-fruit-tarts-with-ricotta-cream-filling.html","title":{"rendered":"Puff Pastry Fruit Tarts with Ricotta Cream Filling"},"content":{"rendered":"<p><em>This filling is really good &#8211; but a bit of work.\u00a0 \u00a0For quick-and-easy just mix some sugar and a little milk into cream cheese.\u00a0 Once filled they should stay crisp for about 2 hours, and they should be kept cold.<\/em><\/p>\n<p><strong>Filling Ingredients:<\/strong><\/p>\n<ul>\n<li>1 1\/2 c whole milk ricotta cheese, strained<\/li>\n<li>1\/2 c heavy cream<\/li>\n<li>3\/4 c powdered sugar, divided<\/li>\n<li>6 oz cream cheese, softened<\/li>\n<li>1\/2 tsp vanilla extract<\/li>\n<\/ul>\n<p><strong>Filling Directions:<\/strong><\/p>\n<ol>\n<li>Strain the ricotta &#8211; simply place it on several layers of paper towels then wrap and flatten and press to extract some of the<br \/>\nexcess liquid.<\/li>\n<li>Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form.<\/li>\n<li>Add 1\/4 cup of powdered sugar.<\/li>\n<li>Whip until stiff peaks form.<\/li>\n<li>Set aside.<\/li>\n<li>In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed.<\/li>\n<li>Add remaining 1\/2 cup powdered sugar and vanilla.<\/li>\n<li>Mix until combine.<\/li>\n<li>Add ricotta.<\/li>\n<li>Whip until fluffy, about 1 minute longer.<\/li>\n<li>Fold in whipped cream mixture.<\/li>\n<li>Cover and chill through.<\/li>\n<li>Keep chilled until ready to serve pastries (use within the day for best results).<\/li>\n<\/ol>\n<p><strong>Pastry Ingredients:<\/strong><\/p>\n<ul>\n<li>2 sheets frozen puff pastry (17.3 oz total)<\/li>\n<li>1 large egg mixed with 1 Tbsp water<\/li>\n<li>1 1\/2 Tab granulated sugar<\/li>\n<\/ul>\n<p><strong>Pastry Directions:<\/strong><\/p>\n<ol>\n<li>Thaw puff pastry about 20 &#8211; 30 minutes (it should still be cold, don&#8217;t thaw entirely through it should hold a fairly stiff shape).<\/li>\n<li>Preheat oven to 400\u00b0 about halfway through thawing puff pastry.<\/li>\n<li>Unfold dough then cut each sheet into 9 squares.<\/li>\n<li>Use the folds as a guide cutting those into strips, then from there each strip the into thirds.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Transfer one baking sheet of pastries to refrigerator to keep cold.<\/li>\n<li>Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.<\/li>\n<li>Bake 10 &#8211; 15 minutes until well puffed and golden brown.<\/li>\n<li>Remove from oven and immediately (and gently),\u00a0\u00a0follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it&#8217;s still warm.<\/li>\n<li>Repeat process with second chilled sheet of pastries.<\/li>\n<li>Let pastries cool on a wire rack.<\/li>\n<\/ol>\n<p><strong>Fruit toppings:<\/strong><\/p>\n<p>Fresh blueberries, raspberries or strawberries, fruit in season<br \/>\nFresh mint, for garnish (optional)<\/p>\n<p><strong>To assemble pastries<\/strong>:<\/p>\n<ol>\n<li>Transfer filling to a piping bag fitted with a star or round tip.<\/li>\n<li>Pipe filling into puff pastry squares just before serving.<\/li>\n<li>Top with fresh fruit and mint.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 18<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Cooking Classy<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This filling is really good &#8211; but a bit of work.\u00a0 \u00a0For quick-and-easy just mix some sugar and a little milk into cream cheese.\u00a0 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 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/puff-pastry-fruit-tarts-with-ricotta-cream-filling.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Puff Pastry Fruit Tarts with Ricotta Cream Filling&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[44],"class_list":["post-8082","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8082"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8082\/revisions"}],"predecessor-version":[{"id":8086,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8082\/revisions\/8086"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}