SWEET CHESTNUT RICOTTA PUFF PASTRY
Add some sparkle to your Holiday table!
Prep Time:25 minutes Ready In:
1 hour or less Serves:
6-8
Ingredients:
1 package TENDERFLAKE Puff Pastry - defrosted overnight in refrigerator 1/4 Cup (312.5 mL) Sweetened Chestnut Puree OR 1/4 Cup (312.5 mL) Apples - Peeled and Chopped 2 Cups (500 mL) Warm Water 1/2 Cup (125 mL) Armagnac Liqueur OR Substitute 2 1/2 Cups (625 mL) Warm Apple Juice 4 Tablespoons (60 mL) Sugar 1 Vanilla Bean 2 Cups (500 mL) Pitted Prunes 1 Cup (250 mL) Fresh Cranberries 1/2 Cups (375 mL) TRE STELLE® Traditional Ricotta 1/4 Cup (31.25 mL) Icing Sugar
Instructions:
Preheat oven to 375F (190C) Add warm water, Armagnac, sugar, vanilla bean, prunes, and cranberries to pot and bring to a simmer over medium low heat Cook and stir until nearly dry Set aside to cool Roll out TENDERFLAKE Puff Pastry onto floured surface and cut into 3 1/2" - 4" Rounds Place on parchment lined baking sheet
