Dolce di Millefoglie

posted by Sue Freeman 11-24-98 8:40 PM

Dolce di Millefoglie
(means 1,000 sheets)

1 pkg puff pastry shells already frozen and done with top removed and doughy center pulled out

Ricotta filling:
1 container ricotta cheese (not the low fat kind it is too watery)
1/2 cup confectioners sugar
2 or 3 drops cinnamon oil or orange oil
1 oz grated semisweet chocolate
1/2 cup candied or chopped unsalted pistachio nuts or walnuts or almonds

Stir ricotta and beat until light and fluffy. Add remaining ingredients. Mix together well and fill shells from a pastry bag. Don't fill them too long before serving (2 hours at the most) or they will get soggy.

The cap from each shell should be placed at an angle standing straight up, add a maraschino cherry and add a light sprinkling of powdered sugar.

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