Dessert made in a jiff.
Light layers of puff pastry are filled with a luscious dollop of almond flavoured Ricotta and sweetened with a hint of maple syrup.
Makes 18 napoleons
- 1 cup sliced almonds
- 1/2 cup maple syrup
- 1 pkg (15.87 oz) frozen puff pastry, thawed flour for dusting
- 17 oz of Ricotta cheese
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 tbsp Amaretto Liqueur or 1/2 tsp pure almond extract
Preheat oven to 350ºF (180ºC).
On a clean work surface roll puff pastry dough into 2 – 10”x10” squares, using flour as needed to prevent pastry from sticking.
Using a sharp knife cut pastry horizontally into 3 strips and vertically into 3 strips making 9 squares, 18 squares total.In a small bowl stir together sliced almonds and maple syrup; set aside.
Line 2 cookie sheets with parchment paper or alternatively spray sheets with non-stick cooking spray.
Place pastry squares on sheets.Using a teaspoon put equal amounts of almond/maple syrup mixture on squares, spreading to edges.
Bake in preheated oven for 18 minutes.
Remove from oven and carefully place on rack to cool.
Meanwhile in a large bowl beat whipping cream with sugar and Amaretto or almond extract until thick.
Add ricotta and beat until combined.
Using a serrated knife cut around edges of pastries and lift to open making two squares.
Fill bottom halves with equal amounts of ricotta filling and top with remaining halves.
Source and pictures