Ricotta Puff Pastries with Strawberry Compote

FFES RICOTTA PASTRY3

Ricotta Puff Pastries with Strawberry Compote Hi, foodie friends! Melissa here and I’m super excited to share this sweet and delicious recipe with you. It’s one of my favorites. Fruit lovers of all ages can’t resist this one! The tart strawberries, the heavy cream, the light and fluffy puff pastries ... yum! Check out the kitchen hack in the video below! Here's a hint: you use a straw!

Isn’t that a cool hack? Just poke a straw through the center of a strawberry and BAM, no more stem! I thought that was the coolest thing ever!

 

 This recipe is a perfect dessert that isn’t too fancy and makes cleaning up easy. Plus, with the bright pop of red from the strawberry compote, this recipe is also great for the upcoming holidays. Aren’t they so pretty when they are done? I think so!

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
  1. Heat oven to 400° F.
  2. Cut both puff pastry sheets into nine squares.  Make slit in corner of each square toward middle of the pastry.  Fold corners to other corners to create pinwheel shape.  Brush pastry with 1 tablespoon heavy cream.  Combine granulated 1/4 cup granulated sugar and ground cinnamon then sprinkle on each puff pastry.
  3. Bake 12-15 minutes, until pastry is golden brown and raised.
  4. In 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 refrigerator 2 hours.  To chill faster, put in freezer 45 minutes.
  5. In medium bowl, using mixer, whip heavy cream until stiff peaks form. Set aside.  In 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.
  6. Spoon ricotta cream into the center of each puff pastry pinwheel. Spoon strawberry compote in middle of ricotta mixture.

Recipe adapted from Milk Means More.

 Try it out today and let me know your thoughts! Be sure to tag us in your creations on Instagram at @culinay_net and by using #MyCulinaryConnection.

 Tootles!

 Melissa


Melissa

Melissa

Hi! I’m Melissa (I don’t think we need to offer our last names, too much personal info in my opinion) I’m the Videographer and Photographer of some of the content distributed within Family Features Editorial site and the consumer brand food website, Culinary.net. I’m constantly thinking of ways to up my game when it comes to recipes to make and shoot.


 

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