Cranberry Cannoli Puffs – A Contest Entry

January 2nd, 2010 / Comments 6

In November, I decided to try my hand at creating a recipe that featured Pepperidge Farm Puff Pastry for a contest. I have never thought of myself as a competitive cook but decide to give it a whirl. Tile Blue 01 c egbert Cranberry Cannoli Puffs   A Contest Entry

I signed up, got a coupon in the mail that I redeemed for one package of Puff Pastry. I opted for sheets rather than for the shells primarily because I had absolutely no idea what I was going to make.

The pastry waited patiently in the freezer for about ten days until lightening struck and I was inspired by the food in my fridge and a recent visit to Sicily. I had fresh cranberries and fresh ricotta cheese – hmmm, how about Cranberry Cannoli Puffs, a simple dessert made with a minimum number of ingredients.

D cranberry cannoli 01 Cranberry Cannoli Puffs   A Contest EntryI submitted the recipe and I thought that the contest rules required that I not tell a soul what I had made until the contest was over.  I got an email last week that said that I was free to share my entry so –  Here’s how I did it:
trans Cranberry Cannoli Puffs   A Contest Entry

Cranberry Cannoli Puffs

While the oven was warming up to 400 degrees, I unfolded one sheet of thawed pastry; sprinkled one tablespoon of granulated sugar on each side and rolled it to a thickness of about a quarter of an inch. I cut twenty hearts with a two-inch cookie cutter and transferred them to a baking sheet lined with a silicon baking mat. After baking for eight minutes, the hearts were golden brown and sparkled with sugar. I put them on a rack to cool while I prepared the cranberry and ricotta fillings.

Cranberry Filling

I cooked, stirring occasionally, six ounces / 185 g of fresh cranberries, the zest of one orange, half a cup / 100 g of granulated sugar and two tablespoons / 25 g of fresh orange juice in a medium saucepan. I took the pan off the heat when the berries began to pop and put the mixture in my very cold mudroom to cool while I prepared the ricotta mixture.

Ricotta Filling

I used a whisk to combine three quarters of a cup / 200 g of whole milk ricotta with one tablespoon / 15 g of honey. Assembly was a snap.

I split the heart horizontally, put a teaspoon of the ricotta on the bottom half then a teaspoon of the cranberry filling and replaced the top half of the heart. I used a small strainer to dust the pastries with confectioners’ sugar, and took a couple of photos before I made a pot of tea and sat down with friends to sample my new creation.

I have no idea what the judges will think – my friends asked for the recipe as the last puff disappeared. I think they were a success!

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Cranberry Cannoli Puffs List

  • 1 sheet Pepperidge Farm puff pastry
  • 1T granulated sugar
  • 6 oz / 185 g  fresh cranberries
  • 1 orange
  • 1/2 c / 100 g  granulated sugar
  • 3/4 c / 200 g whole milk ricotta
  • 1 T / 15 g  honey
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