Ricotta Puff Pastry 3 Ways

  • Makes: 6 Servings
  • Prep Time: 30 min

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1 package of Bellwether Farms Whole Milk Basket Ricotta
3 sheets of puff pastry, or 1 per variety
1 egg
1 tb Fresh Basil, sliced into thin ribbons
½ cup Red and yellow cherry tomatoes, sliced
1 Peach, cut into wedges
1 package Prosciutto
2 tbs Balsamic reduction ¼ cup Pesto
2 tbs Honey
Salt and pepper


Preheat oven to 425°F.

To prep the puff pastry, line a sheet pan with parchment paper. Slice the puff pastry into 9 pieces.

In a small bowl, whisk an egg until well combined. This will be the egg wash for the puff pastry. Place the puff pastry rectangles on the lined baking sheet 1 inch apart. Spoon roughly 1-2 tablespoons of Bellwether Farms Whole Milk Basket Ricotta in the middle of each rectangle.

Top with desired toppings, brush the egg wash along the outside of the puff pastry rectangles, then bake for 20 minutes or until the pastry is golden brown.

Tomato and Pesto Ricotta Puff Pastry

Dollop pesto on top of the ricotta, then layer slices of yellow and red cherry tomatoes. Season tomatoes with salt and pepper, then bake.

Peaches and Balsamic Ricotta Puff

Pastry Fan out slices of peaches on top the ricotta on each rectangle, then bake. Once the puff pastry squares are baked, finish with ribbons of basil and a drizzle of balsamic reduction.

Prosciutto and Honey Ricotta Puff

Pastry Tear the prosciutto into bite sized pieces, then pile them into mounds on top of the ricotta on each rectangle. Drizzle with honey, then bake. Once the puff pastries are baked, finish with ribbons of basil.