Chef Paulette's Miniature Ricotta Pastries - WSMV News 4

Chef Paulette's Miniature Ricotta Pastries

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butter for greasing pan(s)

¾ cup ricotta

1/3 cup cream cheese

Zest of 2 lemons

1/3 cup mini-chocolate bits

¼ cup chopped candied cherries (optional)

1/3 cup sugar, plus more for sprinkling

1 sheet frozen puff pastry, thawed

flour for rolling out dough

1 small egg, lightly beaten, with a tablespoon of water added


Preheat oven to 400 degrees F.

Lightly butter the cups of a small cupcake pan with about 2-inch wide cups.  In a medium mixing bowl, mix together the ricotta, cream cheese, lemon zest, chocolate, cherry pieces, and sugar. Stir until smooth and well-combined.

On a lightly floured surface, roll out the puff pastry sheet to about 50% bigger. Using a 3-inch biscuit cutter, cut out circles from dough. Gently fit dough circles into cupcake cups. Sprinkle dough with a little sugar.

Place a healthy spoonful of ricotta filling into each cup. Using the scraps of the dough, cut out strips with a fluted wheel. Cross two short pieces of dough over the top of each filled dough cup, pressing lightly to make strip adhere to dough in cup. Brush the tops lightly with the egg. Sprinkle a little sugar on top. Bake for about 18 minutes until tops are golden. Remove pastries from pan to wire rack to cool. Serve warm or at room temperature.

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