recipe

Dinah Surh's Blueberry & Apricot Cannoli Puffs

by Rachael Ray Show Staff 5:00 PM, September 11, 2007

Aired September 11, 2007

Serves 3 servings of 2 each
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
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.