Ingredients
  • 6 puff pastry shells (Dinah likes Pepperidge Farm)
  • 1 cup frozen blueberries, thawed (or 1 cup fresh blueberries)
  • ⅔ cup sugar, divided
  • ½ cup dried apricots, diced
  • 1 teaspoon fresh mint, chopped
  • ⅓ cup water
  • 2 cups whole milk ricotta cheese, divided
  • Additional fresh blueberries and mint, for garnish
Yield
Serves: 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 ⅓ 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 ½ 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 ½ 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.