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Dinah Surh's Blueberry & Apricot Cannoli Puffs

One of the finalist's recipe in Rachael's "Ten Ingredient Challenge"

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Ingredients

6 puff pastry shells, recommended brand Pepperidge Farms
1 cup frozen blueberries, thawed, or fresh blueberries
2/3 cup sugar, divided
1/2 cup dried apricots, diced
1 teaspoon fresh mint, chopped
1/3 cup water
2 cups whole milk ricotta cheese, divided
Additional fresh blueberries and mint for garnish

Recipe Categories:

Yields: 3 servings of 2 each

Preparation

Preheat oven and bake puff pastry shells according to package directions.

While the shells are baking up, prepare the sauces: In a small, nonstick saucepan, heat 1 cup of blueberries and 1/3 cup sugar. Cook and stir for 1-2 minutes until the sugar is melted and the sauce starts to thicken.

For the apricot sauce, heat 1/2 cup of the apricots, remaining sugar, chopped mint, and water in a small nonstick saucepan. Cook and stir for 1-2 minutes until the sugar is melted and the sauce starts to thicken.

Mix 1 cup of whole milk ricotta cheese with 1/2 cup of the blueberry sauce. Spoon the blueberry cannoli mixture into three of the pastry shells. Place a few whole fresh blueberries on top.

Mix remaining 1 cup of whole milk ricotta cheese with the apricot sauce. Spoon the apricot cannoli mixture into the remaining three pastry shells. Garnish with mint.

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