Silky Pillows from Heaven

posted  May 8, 2011

This crispy yet delicate pastry can be made ahead and plated at the last minute.

Piled high or shaped delicately. Your choice! with smooth silky Philly, tangy Mascarpone & airy Ricotta.

You'll have everyone begging for more and why not? It takes only seconds

Enjoy with love!

    • 3 cup strawberries, washed & hulled(remove green stem)
    • 1/2 cup water
    • 3 tbsp Canadian Maple syrup, or more depending on ripeness
    • 1 bunch of mint, washed drained
    • 1/2 lemon, zested or grated
    • 1 pkg of wonton skins, any shape
    • 3 cup whipped topping
    • 4 ounce Philadelphia cream cheese
    • 1 cup mascarpone cheese, (or substitute 1/2pkg Philly)
    • 1 cup Ricotta cheese
    • 2 tbsp maple syrup, or to taste
    • 1 tbsp vanilla extract
    • 1/2 cup chocolate chips, melted
    • 1/2 cup icing sugar
    • 1 cup vegetable oil, for frying
Cook Time5 min.
Prep Time5 min.
Yields8 serv.
  1. Strawberry Coulis:
  2. In a small saucepan, cut strawberries into quarters
  3. Add water, 3 tbsp maple syrup and 2-3 mint leaves
  4. Cook approx. 10min, adjust syrup if needed
  5. Strain using sieve, place in a serving bowl and set aside
  6. Heat 1 cup of oil in frying pan.
  7. Fry approx. 18 wonton skins, into desired shapes
  8. Sprinkle immediately with icing sugar, to add sweetness. Drain on paper towel. Set aside
  9. Meanwhile in a mixer/processor blend all 3 cheeses, whipped topping and maple syrup (to taste)
  10. Pipe or spoon cheese mixture onto/into shaped pastry squares/triangles (see video)
  11. Top with melted chocolate and top with more pastry squares/triangles to desired size
  12. Repeat steps to finish
  13. Decorate: with more icing sugar, melted chocolate and/or strawberry coulis
  14. Enjoy with Love!

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