Ricotta Crescent Puffs Recipes

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RICOTTA PUFFS



Ricotta Puffs image

Make and share this Ricotta Puffs recipe from Food.com.

Provided by PDX Girl

Categories     Dessert

Time 20m

Yield 24 puffs, 24 serving(s)

Number Of Ingredients 9

1 cup ricotta cheese
1 cup flour
1 egg, beaten
3 tablespoons milk
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 tablespoon honey
vegetable oil (for deep frying)

Steps:

  • 1. Combine all ingredients except for the vegetable oil.
  • 2. Heat oil in a pot or deep fryer over medium heat.
  • 3. Drop dough by teaspoonfuls into hot oil. Flip after 1 to 2 minutes. When edges are brown flip over to brown other side for another minute.
  • 4. Remove with a slotted spoon and place on a plate covered with paper towels to drain.
  • 5. Sprinkle on powdered sugar if desired.

Nutrition Facts : Calories 46.2, Fat 1.7, SaturatedFat 1, Cholesterol 14.3, Sodium 42.9, Carbohydrate 5.7, Fiber 0.1, Sugar 1.3, Protein 2

RICOTTA PUFFS



Ricotta Puffs image

Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1 package (17-1/4 ounces) frozen puff pastry, thawed
1/2 cup ricotta cheese
1/2 cup roasted sweet red peppers, drained and chopped
3 tablespoons grated Romano or Parmesan cheese, divided
1 tablespoon minced fresh parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
1 teaspoon 2% milk

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Cut each sheet into nine squares. Mix ricotta cheese, red peppers, 2 tablespoons Romano cheese, parsley, oregano and pepper., Brush pastry edges with milk; place 2 rounded teaspoonfuls of cheese mixture in center of each square. Fold edges of pastry over filling, forming a rectangle; seal edges with a fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese., Place 2 in. apart on lightly greased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 140mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

TRADITIONAL ST. JOSEPH'S RICOTTA CREAM PUFFS



Traditional St. Joseph's Ricotta Cream Puffs image

Yield Makes 12 zeppole

Number Of Ingredients 16

3 cups fresh ricotta (preferably water buffalo) or packaged whole-milk ricotta
1/2 cup confectioners' sugar
3 tablespoons Grand Marnier or other orange-flavored liqueur
1/4 cup finely diced candied orange peel
1/4 cup finely diced candied lemon peel
1/4 cup small chocolate chips, or bittersweet chocolate chopped into small pieces
1 cup water
4 tablespoons unsalted butter
1 tablespoon granulated Sugar
1/2 teaspoon salt
1 cup unbleached, unsifted flour
4 large eggs
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
6 cups vegetable oil (if frying the zeppole)
Confectioners' sugar

Steps:

  • Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter. Set the sieve over a bowl, and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
  • Process the drained ricotta and 1/2 cup confectioners' sugar in the work bowl of a food processor fitted with the metal blade until creamy. Pour in the Grand Marnier and process until incorporated. Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips. Store in the refrigerator, covered, until needed, up to 2 days.
  • Bring the water, butter, granulated sugar, and salt to a boil in a large, heavy saucepan. Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat, and quickly beat in one egg at a time, beating until the batter is smooth after each addition. Add the orange and lemon zest, and continue beating until mixture is smooth and glossy.
  • Heat the vegetable oil in a heavy 3-quart pot until a deep-frying thermometer registers 350° F. Carefully drop rounded tablespoonfuls of the batter into the oil, about six at a time. (There should be enough room in the pot for the zeppole to float freely.) Fry, turning the zeppole as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat under the pot to maintain the temperature of the oil as the zeppole fry. Remove with a skimmer and drain on paper towels. Repeat with the remaining batter, allowing the oil to return to 350° F before continuing, if necessary.
  • Preheat the oven to 425° F. Drop the batter by rounded tablespoonfuls onto a lightly greased or nonstick baking pan. Bake until evenly and lightly golden brown, about 20 minutes. Reduce the oven temperature to 350° F, and continue baking until medium golden brown and a zeppola feels very light when picked up from the baking sheet, about 15 minutes.Transfer to a rack and cool completely.
  • Cut the zeppole in half, leaving them attached on one side. Spoon the filling into the zeppole, dividing evenly. Dust the tops of the zeppole with confectioners' sugar and serve at room temperature or, if you prefer, chilled.

RICOTTA CRESCENT PUFFS



Ricotta Crescent Puffs image

Originally posted on Pillsbury.com. Tweaked it a little, then made an awesomely nifty dipping sauce (recipe included).

Provided by Karen Turnbough

Categories     Cheese Appetizers

Number Of Ingredients 16

FOR THE PUFFS
2 (8 oz) pkg pillsbury crescent rolls
15 oz ricotta cheese
1 c shredded mozzarella
1/4 c grated parmesan cheese
2 Tbsp basil, dried
1/2 tsp pepper
1/4 tsp salt
1 egg
1/2 c salami, sliced and diced
1/4 c diced sun-dried tomatoes
FOR THE DIPPING SAUCE
1/2 c ketchup
1 pkg kfc honey sauce
2 pkg chinese hot sauce (chinese takeout packets)
3 pkg tacobell fire-roasted sauce

Steps:

  • 1. Heat oven to 375. Spray 24 mini muffin cups with non-stick cooking spray.
  • 2. In small bowl, combine all sauce ingredients and whisk together with a fork. Set aside and allow to warm to room temperature.
  • 3. On floured work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up sides of each of 24 muffin cups, letting points of dough extend over edge of cup.
  • 4. In medium bowl, mix remaining ingredients. Spoon about 1 tbsp cheese mixture into each cup
  • 5. Bake 10-15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm with dipping sauce.

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