Wonton Napoleons with Herbed Tre Stelle® Ricotta
To stretch out the number of napoleons, make the stack with 2 layers , rather than 3 making a total of 18-2 layer napoleons.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
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.