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. 
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.
I 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:
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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ooh, I almost entered this contest, but couldn’t get organized before the holiday rush to really think about something to make. Yours looks fantastic!!!
Thanks. I didn’t have much of an idea but was inspired by my trip to Italy and the Italian cookbooks lying around in preparation for our two months in Sicily beginning in February. Happy New Year.
Good luck on the contest and happy 2010, Carol!
Thanks – It was fun to do.
Looks like a winner!
Just in time for Valentine’s Day. Bless your heart. Lynda