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Need a fantastic brunch treat? You’ll love these Ricotta Blueberry Blossoms! For this video, I’ve partnered with Galbani® Cheese to use their Double Cream Ricotta Cheese, which is smooth and creamy and so delicious too! It’s an easy sweet treat to welcome the summer days ahead! As the folks at Galbani® Cheese are fond of saying, “You gotta ricotta!” and I couldn’t agree more! #AD #shorts #Galbani BETH'S RICOTTA BLUEBERRY BLOSSOMS Makes 12 INGREDIENTS: 15 oz of Galbani® Double Cream Ricotta Cheese ¼ cup powdered sugar 1 Tbsp Orange Zest 1 Tsp Vanilla Extract 12 5” x5” squares of puff pastry 4 oz of fresh blueberries ¼ Blueberry Jam Powdered Sugar for garnish METHOD: Pre-heat oven to 400F. In a medium-sized bowl mix together the ricotta cheese, powdered sugar, orange zest, and vanilla extract. Set it aside. Place the puff pastry squares across two 12-cup muffin tins, allowing space between each square (essentially alternating cups so that only 6 squares are placed in each tin). This will allow more room for the “blossoms” to spread out and will prevent them from sticking together. Fill each one with 2 tablespoons of the ricotta cheese mixture. Then top with a teaspoon of the blueberry jam, and a tablespoon of fresh blueberries. Bake for 18-20 minutes until golden brown and puffed up. Allow to cool slightly, then remove them from the muffin tin, place them on a cooling rack, and dust lightly with powdered sugar. Serve immediately.
