Ricotta Puffs With Fresh Cherries
- 1 sheet puff pastry
- 1/2 cup plus 1 tablespoon cream, heavy
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup cheese, Ricotta cheese - homemade, part-skim or whole milk
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cherries, pitted and sliced into quarters
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400 degrees. Gather ingredients and equipment needed for recipe.
Cut puff pastry sheet into 9 uniform squares. Cut each corner in half towards middle and fold one corner into the middle alternating each corner, forming a pinwheel shape. Brush each of the folded puff pastry with heavy cream (1 tablespoon will cover all 9 pastries). Combine granulated sugar and ground cinnamon then sprinkle on each puff pastry. Bake for 12-15 minutes. When finished, will be golden brown and raised.
While the puff pastry bakes. Whip ½ cup of heavy cream in a stand mixer or by a hand mixer until stiff peaks form. Set aside whipped cream. Next combine ricotta, powdered sugar, and vanilla extract. Mix until well incorporated and fluffy. Return whipped cream to bowl with ricotta mix and whip for an additional 1-2 minutes. Mixture will be light and fluffy.
With a piping bag or a teaspoon, spoon the ricotta cream into the center of each puff pastry pinwheel. Top with sliced fresh cherries and enjoy.