Sunday, March 18, 2007

Almond Ricotta Napoleons

Last weekend my family and a bunch of good friends trekked out to Mountsberg for their annual Maple Syrup Days. I went last year and it is always a good time - pancakes, maple candy and wagon rides. I left with a bottle of local maple syrup already having something in mind for it.

Almond Ricotta Napoleons are a quick impressive little dessert. Using frozen puff pastry you make the shells which are simply brushed with maple syrup and almonds. While they're baking, you prepare a ricotta/whipped cream filling. There is very little sugar in the filling and I wanted it sweeter so I added some maple syrup. Yum! The ricotta folded in nicely with the whipped cream though the final result was not 100% smooth. This didn't detract from the overall dessert though, if you want a really light filling, you can always just use the whipped cream and omit the ricotta.

Overall I liked this dessert since there was a great contrast of textures. It was different from anything I've ever made and can be reinvented by adding some fruit, changing the filling or making a different topping. One thing I learned was not to put overly generous amounts of topping on the puff pastry. It made the pastry heavy so the Napoleons didn't rise. This made slicing tricky but not impossible. Napoleons make a good plated dessert so impress someone today. :)

Recipe: Almond Ricotta Napoleons


Anonymous said...


I would love to attack that with my fork!

Lis said...

So would I! And I love the ricotta in the filling - sounds luscious =)

Brilynn said...

I love maple syrup with anything. And eating the maple candy is an instant sugar high. The napoleon looks delicious!

Anonymous said...

This looks and sounds incredible - thanks for posting the recipe!

Patricia Scarpin said...

I have never heard of napoleons before! Almonds and ricotta are delicious, I love this idea!

MyKitchenInHalfCups said...

Who wouldn't want almonds and maple syrup! These are really beautiful and look very straight forward to make!

Elle said...

Such a beautiful presentation. I could imagine these with ripe cherries in the spring, with peach slices in summer and poached apple in the fall. thanks for such a versatile recipe.

Unknown said...

Looks really good!I love the way you presented it!Check my site for a funny pancake made by my son, since you have pasoted about the maple syrup!

Peabody said...

What a nice dessert for a dinner party.

Anuhea said...

oooh! The answer to my prayers! I was just looking for something mapley to use the high grade syrup we have at home, and this looks so light and wonderful! Though I just used up the last of my puff pastry...:( I guess I'll just have to buy more!

Helene said...

I think I could have that for breakfast any day...and lunch and dinner.
All the flavor are great together. Love Napoleons!

Julie said...

This one stopped me dead in my tracks....boy does that look good.

Anonymous said...

Dear Mrs. Baker, I can't believe these heavenly looking Napoleon's escaped my palate. Almonds, maple syrup, ricotta - oh my!

Please remember me the next time you make these and even if we're not home... save me a Napolean!

Mr. 214

Canadian Baker said...

Dear Mr. 214,

Don't you worry! The next time I make these you'll get some I promise. :) Just try not to plan any romantic getaways with Mrs. 214 when I do.....:)

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