Ricotta Crescent Puffs Recipes

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RICOTTA PUFFS



Ricotta Puffs image

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

1 package (17-1/4 ounces) frozen puff pastry, thawed
1/2 cup ricotta cheese
1/2 cup roasted sweet red peppers, drained and chopped
3 tablespoons grated Romano or Parmesan cheese, divided
1 tablespoon minced fresh parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
1 teaspoon 2% milk

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



Sweet Ricotta Pastries image

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

For filling:
1/2 cup whole milk
2 (3-by 1-inch) strips orange zest
1 large egg yolk
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon pure vanilla extract
1/2 pound fresh ricotta
3/4 teaspoon orange-flower water
2 tablespoons finely chopped candied citron
For pastry:
2 1/4 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into pieces
1/2 teaspoon grated orange zest
2 large egg yolks
2 tablespoons cold water
1 large egg beaten with 1 tablespoon water
Equipment: a nonstick muffin pan with 12 (1/2-cup) cups
Garnish: confectioners sugar for dusting

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



Chicken and Spinach Puffs image

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

2 skinless, boneless chicken breast halves, cubed
3 tablespoons chopped onion
3 cloves garlic, minced
3 cups fresh spinach
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
6 tablespoons butter, softened
3 (10 ounce) cans refrigerated crescent roll dough

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



Spinach Ricotta Crescent Wrap image

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

1 (8 oz.) package crescent rolls
1 tablespoon oil, (extra virgin olive oil or avocado oil are my go-to's)
1 bell pepper, chopped (I used red)
1 (6 oz.) package fresh baby spinach, (roughly 4 packed cups)
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese, (or other shredded white cheese like Italian blend)
1 teaspoon dried Italian seasoning, (or your choice of basil, oregano, parsley, or dill)
sprinkle of salt and pepper

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



Ricotta Puffs image

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

1 cup ricotta cheese
1 cup flour
1 egg, beaten
3 tablespoons milk
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 tablespoon honey
vegetable oil (for deep frying)

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



Traditional St. Joseph's Ricotta Cream Puffs image

Yield Makes 12 zeppole

Number Of Ingredients 16

3 cups fresh ricotta (preferably water buffalo) or packaged whole-milk ricotta
1/2 cup confectioners' sugar
3 tablespoons Grand Marnier or other orange-flavored liqueur
1/4 cup finely diced candied orange peel
1/4 cup finely diced candied lemon peel
1/4 cup small chocolate chips, or bittersweet chocolate chopped into small pieces
1 cup water
4 tablespoons unsalted butter
1 tablespoon granulated Sugar
1/2 teaspoon salt
1 cup unbleached, unsifted flour
4 large eggs
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
6 cups vegetable oil (if frying the zeppole)
Confectioners' sugar

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



Magic Marshmallow Crescent Puffs image

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

1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
16 large marshmallows
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls, separated into 16 pieces
1/4 cup margarine, melted

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



Crescent Pastry Puff image

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

⅓ cup white sugar
1 egg
1 (8 ounce) package cream cheese, room temperature
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup white sugar
3 Granny Smith apples - peeled, cored and chopped
2 (10 ounce) cans refrigerated crescent roll dough
1 tablespoon butter, melted

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



Crescents of Melon on Fresh Ricotta image

Provided by Molly O'Neill

Categories     project, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

2 cups blueberries, washed and sorted
1 1/2 cups sugar
2 cups raspberries
7 1/2 cups fresh whole milk
1/2 cup heavy cream
1 cup yogurt
1/2 cantaloupe, sliced into 16 crescents, rinds removed
1/2 honeydew, sliced into 16 crescents, rinds removed
1/2 Crenshaw, sliced into 16 crescents, rinds removed
8 edible blossoms

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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