Puff Pastry Spoons with Whipped Ricotta 

Instructions

Puff Pastry Spoons:

1. Heat oven to 400°F.
2. Line a 17 x 12-inch baking pan with parchment paper. Roll aluminum foil into two tubes, each 12 inches long x 1 inch in diameter. Place tubes widthwise about 5 1/2 inches from each of the short sides of prepared pan. Grease the foil.
3. Unfold one sheet puff pastry on a lightly floured surface; roll out into an 11 x 9-inch rectangle. Using a paring knife and a flatware teaspoon (about 4 inches long) as a guide, cut pastry around the teaspoon to create spoon shapes. Yields about nine spoons. Transfer pastries to prepared pan, placing the handle of each pastry spoon over the foil tube. Repeat step with remaining puff pastry.
4. Lightly brush pastries with egg wash. Bake for 12-15 minutes or until light golden brown. Cool completely on wire racks. Gently remove pastry spoons from foil.

Whipped Ricotta:

1. Whisk the ricotta, maple syrup, orange zest and basil in a bowl. Pipe or dollop whipped ricotta on pastries. Garnish with toppings. Serve immediately.