Lemon Ricotta Puff Pastry

Ingredients

• 1 sheet frozen puff pastry
• cream, to brush pastry
• sugar, to sprinkle on pastry
• 4 oz cream cheese, room temperature
• 3 tbsp powdered sugar, plus more to finish
• ¼ tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• ½ tsp Amoretti® Meyer Lemon O.S. Extract
• ½ cup Homemade Ricotta
• ¼ cup whipped cream (about 2 tbsp heavy cream, whipped to medium peak)
• ½ cup mixed berries

Directions

1. Lay out the puff pastry to defrost onto a piece of parchment paper, this will take about 30 minutes.
2. Meanwhile, preheat the oven to 400℉.
3. Once the pastry is soft but still cold, unfold it and cut along the 3 folds to make 3 strips. Then cut each strip into three squares.
4. Without cutting all the way through, score a smaller square inside each pastry square.
5. Brush the squares with cream and sprinkle with sugar.
6. Bake for 15 minutes or until the pastry is golden brown.
7. Meanwhile, beat the cream cheese and the powdered sugar until smooth, scraping the bowl.
8. Add Madagascar Bourbon Vanilla, Meyer Lemon Extract, and Lemon Ricotta and mix just to combine.
9. Fold in the whipped cream.
10. Gently push the inner square of the puff pastry to the bottom and fill the square with the ricotta mixture.
11. Top with berries and powdered sugar.