Ricotta Puff Pastries with Strawberry Compote

2 sheets puff pastry

1/2 cup, plus 1 tbsp, heavy cream

1/2 cup granulated sugar, divided

1 tbsp ground cinnamon

1 tbsp water

1package fresh strawberries, hulled and sliced

1/2 cup homemade, part-skim or whole milk ricotta cheese

1/4 cup powdered sugar

1/2 tsp vanilla extract

Heat oven to 400 F.

Cut both puff pastry sheets into nine squares. Make slit in corner of each square toward middle of pastry. Fold corners to other corners to create pinwheel shape. Brush pastry with 1 tablespoon heavy cream. Combine 1/4 cup granulated sugar and ground cinnamon then sprinkle on each puff pastry.

Bake 12-15 minutes until pastry is golden brown and raised.

In medium saucepan on medium to high heat, pour in remaining granulated sugar and water. Once sugar is dissolved, pour in fresh strawberries. Bring mixture to boil then simmer 10-15 minutes, stirring occasionally, until strawberries are broken apart and semi-thick sauce is created. Let chill in refrigerator 2 hours. To chill faster, put in freezer 45 minutes.

In medium bowl, using mixer, whip heavy cream until stiff peaks form. Set aside. In separate medium bowl, combine ricotta cheese, powdered sugar and vanilla extract. Mix until fluffy. Return whipped cream to ricotta mixture and whip 1-2 minutes until mixture is light and fluffy.

Spoon ricotta cream into center of each puff pastry pinwheel. Spoon strawberry compote in middle of ricotta mixture.

Recipe adapted from Milk Means More

Ricotta Puff Pastries with Strawberry Compote

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