1 pkg. frozen puff pastry, thawed
flour for dusting
1 cup sliced almonds
1/4 cup maple syrup
1 cup whipping cream (35%)
2 tbsp icing sugar
1 tub (475 g) extra smooth ricotta
1 tbsp amaretto liqueur ot 1/2 tsp almond extract
Roll puff pastry on lightly floured surface into two 10 x 10-inch squares. Cut each pastry horizontally into 3 strips, then vertically in 3 to make 9 squares (18 squares total).
Stir together in a small bowl, almonds and maple syrup. Set aside.
Line two baking sheets with parchment paper. Place pastry squares on paper. Using small spoon, place equal amounts of almond/maple syrup mixture on squares, spread to edges.
Bake in 375 F oven 15 to 18 minutes, until puffed and golden. Let cool on rack.
Beat cream and sugar in large bowl until thick. Gradually fold in ricotta and amaretto. Cut into edges of each pastry using a serrated knife; lift to split horizontally into two squares. Spoon ricotta filling onto bottom squares, place almond square on top. Makes 18 Napoleons.
Source: Recipe Plus 2007 calendar
Note: I used PC Butter Puff Pastry which is already rolled into 10 x 10-inch squares.
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