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.