Best 4 Ricotta Puffs Recipes
In the realm of culinary delights, ricotta puffs stand as a testament to the transformative power of simple ingredients. These airy, cloud-like pastries, often dusted with a delicate sprinkle of powdered sugar, beckon you to indulge in their ethereal charm. Whether you seek a sweet treat to pair with an afternoon cup of tea or a savory appetizer to kick off a special meal, ricotta puffs offer a versatile canvas for your culinary creativity. So, prepare to embark on a delectable journey as we unveil the secrets behind crafting the perfect ricotta puffs, ensuring that each bite transports you to a realm of pure bliss.
Here are our top 4 tried and tested recipes!
RICOTTA PUFFS
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
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.
LUCY FERIGNO'S RICOTTA PUFFS
Provided by Nancy Harmon Jenkins
Categories dessert
Time 2h15m
Yield 24 to 30 puffs
Number Of Ingredients 9
Steps:
- Place ricotta in a fine-mesh sieve and drain thoroughly, for approximately one hour.
- In a large bowl, beat together eggs, ricotta, sugar and liqueur. Beat for approximately 5 minutes or until mixture is smooth and thick.
- Sift together flour, baking powder and salt. Fold flour into eggs and cheese. Mix well. Set aside, refrigerated, to rest for about an hour.
- Over medium high heat bring oil to frying temperature. Test by tossing in a cube of white bread - if it sizzles and browns quickly, oil is ready.
- Drop egg-cheese mixture by tablespoons full into hot oil. Turn once to brown both sides. When they are puffed up and well browned, remove and drain on absorbent paper.
- When drained and cool, sprinkle puffs with powdered sugar.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 3 grams, TransFat 0 grams
RICOTTA PUFFS
Categories Appetizer
Number Of Ingredients 9
Steps:
- 1. Unfold the pastry on a lightly floured surface. Using a sharp knife, cut each pastry sheet into nine 3-inch squares. 2. For filling, in a medium bowl stir together the ricotta cheese, roasted red pepper, the 3 tablespoons Romano cheese, the parsley, oregano, and black pepper. 3. Moisten the edges of each pastry square with milk. Spoon about 2 teaspoons filling onto one-half of each pastry square. Fold the other half of the pastry over the filling, forming a rectangle. Seal edges by pressing with the tines of a fork. With a sharp knife, cut slits in the top of each pastry bundle. Brush with milk; sprinkle with additional Romano cheese. 4. Arrange pastry bundles on an ungreased baking sheet. Bake in a 400 degree F oven about 20 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes befor servings. Makes 18 puffs.
RICOTTA PUFFS
Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor,while parsley and oregano add a little spart. A taste of home recipe.
Provided by Debra Russell
Categories Cheese Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- 1. Unfold puff pastry;cut each sheet into nine squares. In a small bowl,combine the ricotta cheese,red peppers,2 tablespoons Romano cheese,parsley,oregano and pepper.
- 2. Brush pastry edges with milk;place 2 rounded teaspoons of cheese mixture in the center of each square. Fold edges of pastry over filling,forming a rectangle;seal edges with fork. Cut slits in pastry; brush with milk. Sprinkle with remaining Romano cheese.
- 3. Place on lightly greased baking sheets.Bake at 400 for 15 to 20 minutes or until golden brown. Remove to a wire rack. Serve warm. Refrigerate leftovers.
Tips:
- If you don't have ricotta cheese, you can substitute cottage cheese or farmer cheese.
- To make the puffs extra cheesy, add 1/2 cup of grated Parmesan cheese to the batter.
- For a sweeter puff, add 1/4 cup of sugar to the batter.
- For a savory puff, add 1/4 teaspoon of garlic powder or onion powder to the batter.
- If you don't have a piping bag, you can use a zip-top bag with the corner cut off.
- Be sure to preheat your oven before baking the puffs. This will help them rise properly.
- Bake the puffs until they are golden brown and cooked through. This will take about 15-20 minutes.
- Let the puffs cool slightly before serving. They can be served warm or at room temperature.
Conclusion:
Ricotta puffs are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ricotta cheese. With a few simple ingredients and a little bit of time, you can create these light and fluffy puffs that are sure to please everyone at the table.
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