Tre Stelle® Ricotta Almond Napoleons
Dessert made in a jiff. Light layers of puff pastry are filled with a luscious dollop of almond flavoured Ricotta and sweetened with a hint of maple syrup.Prep Time:
10 minutes Ready In:
1 + hour Serves:
Makes 18 napoleons
1 cup | 250 mL sliced almonds 1/2 cup | 175 mL maple syrup 1 pkg | 450 g frozen puff pastry, thawed flour for dusting 1 tub | 475 g Tre Stelle® Extra Smooth Ricotta 1 cup | 250 mL whipping cream 2 tbsp | 25 mL icing sugar 1 tbsp | 15 mL Amaretto Liqueur or 1/2 tsp | 2 mL pure almond extract
Preheat oven to 350ºF (180ºC). On a clean work surface roll puff pastry dough into 2 – 10”x10” squares, using flour as needed to prevent pastry from sticking. Using a sharp knife cut pastry horizontally into 3 strips and vertically into 3 strips making 9 squares, 18 squares total. In a small bowl stir together sliced almonds and maple syrup; set aside. Line 2 cookie sheets with parchment paper or alternatively spray sheets with non-stick cooking spray. Place pastry squares on sheets. Using a teaspoon put equal amounts of almond/maple syrup mixture on squares, spreading to edges. Bake in preheated oven for 18 minutes. Remove from oven and carefully place on rack to cool. Meanwhile in a large bowl beat whipping cream with sugar and Amaretto or almond extract until thick. Add ricotta and beat until combined. Using a serrated knife cut around edges of pastries and lift to open making two squares. Fill bottom halves with equal amounts of ricotta filling and top with remaining halves.