Blueberry & Apricot Cannoli Puffs | Dinah Surh

Name: Blueberry & Apricot Cannoli Puffs | Dinah Surh
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

Dinah Surh

12:40 PM, April 30, 2021

Puff pastry shells are used as a clever shortcut for these easy blueberry & apricot cannoli puffs.

For more shortcut recipes using puff pastry, try Rach's Quick Chicken Pot Pies, this Cheeseburger Slab Pie (you're welcome!) or this Lazy Apple Pie.

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.