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.
Ingredients:
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)
Instructions:
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.
