Ricotta Blueberry Puff Pastry Crisps
Ricotta Blueberry Puff Pastry Crisps
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Ingredients
| ¾ | cup SaputoTM Ricotta Bari | |
| ¼ | teaspoon lemon zest | |
| 1½ | teaspoons CO-OP GOLD Vanilla Extract | |
| 3 | tablespoons BeeMaid Liquid Honey | |
| 2 | sheets Tenderflake® Rolled Puff Pastry | |
| 1 | cup blueberries | |
| 2 | tablespoons Becel® Buttery Taste Margarine | |
| 1 | tablespoon granulated sugar | |
| 1 | tablespoon BeeMaid Liquid Honey |
Directions
Serves 8
Prep Time 10 Minutes
Cook Time 20 Minutes
Preheat oven to 400°F. Line baking sheet with parchment paper.
Place ricotta in a bowl and add lemon zest,vanilla extract and three tablespoon of honey. Mix well. Place puff pastry sheets on a lightly flour dusted table. Cut each into four even strips. Evenly spread ricotta mixture on two of the strips leaving a small ¼ inch border around the edges. Evenly distribute blueberries on top of the ricotta. Melt margarine and using a pastry brush lightly brush the borders of the puff pastry strips. Place the remaining two strips on top and pinch around the edges to seal. Lightly press down across the puff pastry sheets to seal the centers. Heavily brush the puff pastry with remaining margarine and sprinkle sugar on top. Place on baking sheet and bake at 400°F for 10 minutes. Reduce heat to 350°F and bake for another 10 minutes until golden brown and crispy. Brush with remaining one tablespoon of honey.
Cut into strips when slightly cooled. Serve warm or at room temperature.