Baked Berry Ricotta Puffs Recipes

BERRY PUFF PANCAKE

Steps:

• Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

BERRY RICOTTA TARTLETS

Steps:

• For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
• On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
• For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
• For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
• To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

RICOTTA PUFFS

Steps:

• 1. Combine all ingredients except for the vegetable oil.
• 2. Heat oil in a pot or deep fryer over medium heat.
• 3. Drop dough by teaspoonfuls into hot oil. Flip after 1 to 2 minutes. When edges are brown flip over to brown other side for another minute.
• 4. Remove with a slotted spoon and place on a plate covered with paper towels to drain.
• 5. Sprinkle on powdered sugar if desired.

RICOTTA PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese., Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.