Puff Pastry Cream Cones

with Ricotta and fresh berries

This recipe combines flaky puff pastry and smooth Ricotta for an elegant dessert or brunch item.

Prep:

15 Minutes

Cook Time: 12-15 Minutes

Serves: 8

Ingredients:

1 pkg. Wewalka Puff Pastry Dough
1 cup ricotta cheese
3 Tbsp. sugar, divided
1/2 tsp. vanilla extract
Zest of 1 lemon
1 cup fresh raspberries
1 cup fresh blueberries
Egg wash (1 egg and 2 Tbsp. water, beaten)
8 fresh mint leaves

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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Directions

1. Preheat oven to 400℉.

2. Stir ricotta, 1 Tbsp. of sugar, vanilla extract and grated lemon zest together until smooth. Carefully fold the washed berries into the ricotta mixture, setting a few berries aside for garnish.

3. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and cut into 8 stripes length-wise, creating long narrow strips, approx. 1 inch wide.

4. Make 8 small funnels using kitchen foil. The wide end should be about 3 inches in diameter. Spray each cone with a very small amount of non-stick spray. Wrap each of the strips in a spiral manner, overlapping slightly, around the tubes to form little cones. Brush with egg wash and sprinkle with remaining sugar.

5. Bake for 12-15 minutes or until golden brown. Allow to cool completely.

6. Fill each cone with the ricotta and berry mixture. Garnish with extra berries and mint leaves.

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