I’ve got these things. The puff pastry shells are tiny little things. My thought dice the apple and put them in a fry pan with a little butter and cinnamon, whip the ricotta and powdered sugar together, put the ricotta in the shell, top with the apple and stick in the oven until the puff is brown.
Will this work? Should I put an egg in the ricotta? Not butter the apples? Something completely different?
Your idea sounds really good.
If you’ve got eggs, you could separate one, add the yolk and some sugar to the ricotta (plus a bit of vanilla if you have it) to make a sort of custard.
And you could whisk up the white with some sugar to make a soft meringue topping, but that might all be too much - your original idea still sounds good to me.
I’ll be right over!
Sounds delicious.
It might just work, but you should send me a dozen or so for taste-testing first, just to be sure.
I’d add a little nutmeg but then I like nutmeg.
I did what I planned plus added a touch of vanilla to the ricotta and ginger to the apples.
I should have added a little brown sugar to the apples or gotten sweeter apples. But the biggest mistake was having only 30 of those tiny puff pastry cups. They are less than one bite worth. Next time I’ll try the strips of puff pastry and fill those, so that my family of 5 doesn’t have a fit when they get all cold and eaten in ten seconds.
Also, should have checked this thread before I made them. Little Nemo is spot on with the nutmeg suggestion.