- 1/3 cup – honey
- 2 sheets – puff pastry dough, thawed
- 2 cups – part-skim ricotta cheese
- 2 tsp – vanilla extract
- 20 – strawberries, diced in small cubes
Unfold one puff pastry sheet on a lightly floured surface and roll out to 1/16-inch thickness. Cut pastry into 8 equal squares. Transfer pastry squares to parchment-lined baking sheet. Pierce pastry squares with a fork and brush evenly with 4 teaspoons of honey. Chill pastry in refrigerator for 10 minutes. Repeat process with second puff pastry sheet.
Preheat oven to 400 degrees Fahrenheit. Bake first set of pastry squares for approximately 15 minutes or until golden. Let cool and place second batch in the oven, repeating the baking process.
Divide 4 teaspoons of honey evenly among the center of 8 dessert plates. Place 1 pastry puff on top of the honey on each plate. In a small bowl, combine ricotta cheese with vanilla. Spoon ¼ cup ricotta cheese mixture and diced strawberries on top of each pastry square. Drizzle with remaining 4 teaspoons of honey and top with second pastry square. Serve immediately.
*You can make the puffs in your favorite shapes by using cookie cutters and getting creative!