RICOTTA PUFFS
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
SWEET RICOTTA PASTRIES
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Egg Dessert Bake Ricotta Orange Family Reunion Shower Potluck Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- Make filling:
- Bring milk and zest to a simmer in a small heavy saucepan, then remove from heat. Whisk together yolk, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
- Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Stir in vanilla, then transfer to a clean bowl and chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 1 hour. Discard zest.
- Pulse ricotta in a food processor until smooth. Whisk into custard. Stir in orange-flower water and citron. Chill until ready to use.
- Prepare pastry while custard chills:
- Pulse flour, sugar, and salt in cleaned food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and water and pulse until just incorporated and dough begins to form large clumps.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry or bench scraper if you have one, and form into a ball.
- Generously butter muffin cups and top of pan. Press 2 tablespoon dough over bottom and up side of each muffin cup in an even layer with well-floured fingers. Chill until firm, about 30 minutes.
- Meanwhile, roll out remaining dough between 2 sheets of parchment paper into a 9-inch round (about 1/8 inch thick) and transfer to a baking sheet, discarding top sheet of paper. Cut 12 (1/2-inch-wide) strips, then cut in half crosswise to make 24 strips total. Chill until ready to use.
- Assemble and Bake pastries:
- Spoon a scant 2 tablespoons filling into each muffin cup and smooth, then crisscross 2 strips on top of filling, trimming to fit. Brush pastry cross with egg wash. Bake until filling is puffed and starting to crack and edges are golden, 25 to 30 minutes.
- Cool in pan on a rack 10 minutes. Invert a rack on top of pan, then flip pan and remove. Turn pastries right side up and cool completely.
CHICKEN AND SPINACH PUFFS
These puffs are stuffed with a delicious creamy chicken mixture and baked.
Provided by candace
Categories Appetizers and Snacks Pastries
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
- Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
- Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.
Nutrition Facts : Calories 364 calories, Carbohydrate 28.4 g, Cholesterol 28.3 mg, Fat 22.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 8.1 g, Sodium 656.3 mg, Sugar 5.2 g
SPINACH RICOTTA CRESCENT WRAP
This Spinach Ricotta Crescent Wrap makes a great meatless dinner for two or three, or for serving as a vegetarian appetizer! Kind of like a calzone wrapped with crescent dough, a sure way to fill you up with leafy greens, veggies and flavor.
Provided by Kelly @ trial and eater
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- On a baking sheet (sprayed with oil or lined with parchment paper), roll out crescent dough flat and press edges together to make a sheet.
- In a medium-sized cast iron skillet or saute pan, heat oil over medium heat. Add chopped bell pepper and saute for 3-4 minutes until slightly tender.
- Add spinach a cup or so at a time, cooking down in stages (should only take a couple minutes). Remove from heat and let cool slightly.
- Mix in ricotta and mozzarella cheeses, seasoning and salt and pepper. Let cool for a couple minutes, as to not melt dough in next step.
- Pour spinach mixture over crescent dough in an even layer, leaving room around the edges of the dough. Braid the crescent dough around the spinach mixture (see write-up in article for picture demonstration).
- Bake at 350°F. for 25-30 minutes, or until dough is golden brown.
Nutrition Facts : Calories 350 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 4 Servings, Sodium 616 milligrams sodium, Sugar 7 grams sugar
RICOTTA PUFFS
Make and share this Ricotta Puffs recipe from Food.com.
Provided by PDX Girl
Categories Dessert
Time 20m
Yield 24 puffs, 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 46.2, Fat 1.7, SaturatedFat 1, Cholesterol 14.3, Sodium 42.9, Carbohydrate 5.7, Fiber 0.1, Sugar 1.3, Protein 2
TRADITIONAL ST. JOSEPH'S RICOTTA CREAM PUFFS
Yield Makes 12 zeppole
Number Of Ingredients 16
Steps:
- Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter. Set the sieve over a bowl, and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
- Process the drained ricotta and 1/2 cup confectioners' sugar in the work bowl of a food processor fitted with the metal blade until creamy. Pour in the Grand Marnier and process until incorporated. Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips. Store in the refrigerator, covered, until needed, up to 2 days.
- Bring the water, butter, granulated sugar, and salt to a boil in a large, heavy saucepan. Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat, and quickly beat in one egg at a time, beating until the batter is smooth after each addition. Add the orange and lemon zest, and continue beating until mixture is smooth and glossy.
- Heat the vegetable oil in a heavy 3-quart pot until a deep-frying thermometer registers 350° F. Carefully drop rounded tablespoonfuls of the batter into the oil, about six at a time. (There should be enough room in the pot for the zeppole to float freely.) Fry, turning the zeppole as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat under the pot to maintain the temperature of the oil as the zeppole fry. Remove with a skimmer and drain on paper towels. Repeat with the remaining batter, allowing the oil to return to 350° F before continuing, if necessary.
- Preheat the oven to 425° F. Drop the batter by rounded tablespoonfuls onto a lightly greased or nonstick baking pan. Bake until evenly and lightly golden brown, about 20 minutes. Reduce the oven temperature to 350° F, and continue baking until medium golden brown and a zeppola feels very light when picked up from the baking sheet, about 15 minutes.Transfer to a rack and cool completely.
- Cut the zeppole in half, leaving them attached on one side. Spoon the filling into the zeppole, dividing evenly. Dust the tops of the zeppole with confectioners' sugar and serve at room temperature or, if you prefer, chilled.
MAGIC MARSHMALLOW CRESCENT PUFFS
This a real oldie but goodie from a Pillsbury Bake Off Contest. I am shocked that it has not been posted before. All of my kids loved them because the marshmallow vanished during the baking and also because they were delicious.
Provided by mandabears
Categories Breads
Time 15m
Yield 16 puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Combine sugar, flour and ground cinnamon.
- Dip marshmallow in to melted margarine.
- Roll in sugar-cinnamon mixture.
- Wrap a crescent triangle around marshmallow, completely covering it.
- Squeeze edges of dough tightly to seal.
- Dip in margarine and place in muffin tin.
- Repeat for all marshmallows and crescent triangles.
- Place muffin pans on aluminum foil.
- Bake at 375°F for 10-15 minutes or until golden brown.
- Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.
CRESCENT PASTRY PUFF
Apples are in a custardy base wrapped in crescent roll dough. This dessert is finished off with a brush of melted butter and generous sprinkling of cinnamon sugar. The first time I made it I had to copy it for 10 different people and make it again the next day for the rest to sample. Then again copy the recipe 10 more times. Please try, you will love it!
Provided by Heidi Gibbons
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Mix together the cinnamon and 1/4 cup sugar in a cup or small bowl, sprinkle about 1 tablespoon of this mixture over the apples, and set aside.
- In a medium bowl, mix together 1/3 cup of sugar with cream cheese until smooth. Beat in the egg until light and fluffy, and then stir in vanilla. Set aside.
- Unroll the crescent roll dough, and place the pieces side by side on a large cookie sheet. Pinch seams together to form one big sheet. Place the apples lengthwise down the center. Use scissors to snip the edges into a fringe with strips about 1 inch wide. Pour the cream cheese filling over the apples, and bring the strips from the side up over the apples in an alternating fashion to cover the filling. Pinch ends closed.
- Bake for 35 minutes in the preheated oven, or until golden brown. While still hot, brush the top with butter, and sprinkle the remaining cinnamon sugar over the top.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 49.4 g, Cholesterol 57.9 mg, Fat 26.8 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 11 g, Sodium 652.4 mg, Sugar 25 g
CRESCENTS OF MELON ON FRESH RICOTTA
Provided by Molly O'Neill
Categories project, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the syrups, puree the blueberries in a food processor or blender and put them in a small pot. Add half the sugar and cup water, bring to a boil, then simmer for 2 minutes. Let cool before running the syrup through a fine- mesh strainer. Discard the solids. Then repeat the same process with the raspberries.
- To make the ricotta, line a mesh sieve with a double-layered square of cheesecloth, with plenty to overlap the sieve. Meanwhile, combine the milk, cream and yogurt in a pot over high heat and bring to a boil. Reduce the heat and simmer until the mixture begins to curdle, about 2 minutes.
- When the milk is curdled, pour it into the cheesecloth and allow it to drain about 5 minutes. Gather up the four corners of the cheesecloth, tie a stick into it as if for a satchel and prop the stick on the edges of a bowl and allow it to drain until firm, about 1 hour.
- When ready to serve, assemble 8 plates. Paint half of each plate with the blueberry syrup and half with the raspberry syrup. Mound 1/4 cup of the ricotta on the center of each plate. Stack 6 alternating slices of melon together and place on the plate so that the inside of their crescent shape faces the cheese; then fan them slightly. Garnish with an edible blossom. Repeat with the remaining 7 servings.
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