12-3 layer napoleons.
19 wonton wrappers
3 tbsp | 45 mL unsalted butter, melted
salt and freshly ground black pepper
1 cup | 227 g Tre Stelle® Ricotta cheese
2 tbsp | 30 mL basil pesto sauce
12 small basil leaves (for garnish, optional)
12 small roasted red peppers (for garnish, optional)
Preheat oven to 400ºF (200ºC)
Cut each wonton wrapper into four squares. Place squares on a parchment lined baking sheet and brush with melted butter. Sprinkle with salt and freshly ground black pepper. Bake until golden brown – approximately 10 minutes. Remove from oven and allow to cool before assembling.
In a medium bowl add Ricotta Cheese and pesto; stir until well combined. Cover and refrigerate until ready to use.
To assemble: Transfer Ricotta Cheese mixture to a pastry bag fitted with a large star tip. (alternately place mixture in a re-sealable plastic bag and cut off the tip to pipe).
Pipe a small amount of mixture onto each wonton square. Stack squares to create
three-layered napoleons. Garnish with red pepper slices, and
basil leaves if desired. Makes 12-3 layer napoleons.
Created By: Tre Stelle Kitchen