Pistacchio Ricotta Cream Puffs
This is a recipe crafted by necessity. The filling is magical in Cannoli, but we had no Cannoli Shells, and no time to make them. These mini pastry shells are available in in the freezer aisle at the grocery store.
- Pepperidge Farm Puff Pastry Cups (pkg of 24)
- 2 oz semi sweet chocolate squares
- Crema di Pistacchio DOP Bronte or any of our authentic Italian nut spreads
- Whole Milk Ricotta
Bake puffs according to package directions. While puffs are baking, grate 1 Tablespoon of chocolate and set aside. Chop or break remaining chocolate in 24 small pieces to fit in the center of each small cup.
Remove puffs from oven. Working with puffs on the baking sheet, push centers in, and insert a piece of chocolate while puffs are still hot. Let cool 10 minutes before filling.
In a bowl stir together 1/2-3/4 cups each of Crema di Pistacchio and Ricotta. Gently spoon mixture into the pastry cups. Dust tops with grated chocolate. Place on a decorative serving platter.
Best kept at room temperature and served within three hours. If refrigerated, place on a warmed platter 20 minutes before serving.