I am an artist. My medium is puff pastry. Seriously.
Okay, so I’m only semi-serious. I have gone through various phases with this ingredient. I started with the raspberry bites I had intended to make for my thesis defense (I got a little busy and ended up getting David’s Cookies…not too bad as a backup). I then entered a more savory phase where puff pastry was featured in the feast of seven fishes (for a salmon braid), and as a base for mini veggie tarts. Most recently, I started experimenting with shapes going for a semi-savory pinwheel.
And now, here we are. Close to (the dreaded? the much-beloved?) Valentine’s Day. And who doesn’t love chocolate and roses with their VD? So now I’m returning to the dessert roots and continuing to experiment with shapes; this is the result.
Honestly, I was not thinking of Valentine’s Day at all when I made this. I was thinking of the Superbowl, and being possibly invited to a party with a bunch of coworkers and my boss, etc. I am the unofficial cook of the department, and especially with these coworkers I feel the need to always be “on point”, if you know what I mean. This was a dry-run of my dessert attempt. Honestly, I think I need to work on the consistency–the roses are a little…soft. There will probably be more roses in TTENG’s future–it does look pretty bad ass, if nothing else.
RICOTTA AND CHOCOLATE ROSES
- Puff pastry, plus flour for rolling out
- Pam, or similar substance
- Ricotta (whole milk)
- Vanilla extract
- Chocolate chips
- Preheat your oven to 400*F. Spray a muffin tin well with Pam.
- In a small bowl, mix the ricotta, sugar, vanilla extract and chocolate chips.
- Roll out the puff pastry, using flour. Cut into long strips. Smear a layer of the ricotta mixture along the strip.
- Place a blackberry at the bottom of the strip. Gently roll it up (don’t make it too tight of a roll).
- Bake in the muffin tin for approximately 20 minutes, or until golden. Note that due to your folds, the center of your “rose” is now a blackberry.