I decided to use up the rest of the puff pastry for a dessert treat. I found a great recipe for maple pumpkin cannoli filling and decided to use that to create a Napoleon dessert. The cannoli filling recipe calls for Stonewall Kitchen's Maple Pumpkin Butter (of course the butter has already made it's way into my oatmeal). I also experimented with using cookie cutters to imprint designs on the tops of the pastries.Maple Pumpkin Cannoli Filling
from Stonewall Kitchen
1-cup ricotta cheese, strain off excess liquid
1/2 cup Stonewall Kitchen Maple Pumpkin Butter
2 Tbsp. confectioners’ sugar
1-cup ricotta cheese, strain off excess liquid
1/2 cup Stonewall Kitchen Maple Pumpkin Butter
2 Tbsp. confectioners’ sugar
Directions
Combine the ricotta cheese, Stonewall Kitchen Maple Pumpkin Butter, and confectioners’ sugar. Mix until uniform. Chill in the refrigerator 2-4 hours.
Combine the ricotta cheese, Stonewall Kitchen Maple Pumpkin Butter, and confectioners’ sugar. Mix until uniform. Chill in the refrigerator 2-4 hours.
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