Wednesday, June 23, 2010

Blueberry ricotta pastries

Once again I'm gushing over my love for Sunday brunch, but really, it is one of the best creations for the early morning. After catching up on a few episodes of Barefoot Contessa, I decided to steal one of her pastry ideas, but tweak it with a few different ingredients. After mixing some sweet ingredients into ricotta cheese, I spread the creamy blend over four puff pastry pieces, sprinkled on some blueberries and baked. The warm pastries tasted like they were fresh from the bakery oven and, I like to think, looked like they belonged in the display case too.





Blueberry Ricotta Pastry: Makes 4
1/2 cup part skim ricotta
zest of one lemon
1/2 teaspoon vanilla extract
1/2 tablespoon sugar
1 sheet of puff pastry
handful of fresh blueberries
1 egg

Mix the ricotta, sugar, lemon zest, and vanilla together in a bowl.
Cut puff pastry sheet into 4 squares
Spoon 1 tablespoon (or so) of mix into center of square, spreading out towards two opposite corners.
Sprinkle a few blueberries on top.
Fold one corner into the center and brush top with beaten egg.
Fold opposite corner on top and brush the seal with more egg.
Sprinkle with sugar and bake according to package.

After contemplating eating the second batch of pastries I quickly bagged them and threw them in the fridge...we'll see how long that lasts, but to keep these breakfast treats a bit longer, wrap and freeze them, then reheat as needed in the oven.

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