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
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.
