Ingredients
Scale
- 1 sheet of puff pastry, thawed
- 1 15-oz container of ricotta cheese
- 1/4 cup maple syrup
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon finely chopped rosemary
- 1 egg
- Fresh strawberries & blueberries
Instructions
- Preheat the oven to 350 F. In a small mixing bowl, mix the ricotta, maple syrup, honey, vanilla, rosemary and egg.
- Roll the puff pastry sheet in a little flour to a 12-14 inch rectangle. Poke the center of the puff pastry with a fork everywhere except about 1 1/2 inch border to keep it from puffing in the middle, then spread the ricotta mixture all over that center area (leaving that little border). Fold the edges of the puff pastry in. Top the middle with sliced strawberries and blueberries.
- Bake at 350 F for about 30 minutes or until the puff pastry is a nice golden brown. Top with additional berries before serving, if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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