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Puff Pastry with Ricotta, Bosc Pears and Walnuts

You can combine 2 puff pastry sheets to make a larger size or simply use one sheet for a smaller size serving. Please note: prep time below does not include time to defrost the puff pastry sheets.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Snack or Dessert
Servings: 2 -4
Author: Hip Foodie Mom

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1/4 cup fresh ricotta cheese
  • 1 Bosc pear sliced crosswise
  • chopped walnuts
  • honey
  • organic hazelnut spread melted

Instructions

  • Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
  • Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
  • Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!