Peach Ricotta Ice Wine Pursette


1 box Pepperidge Farm puff pastry – thawed

8oz. Ricotta Cheese

2 Tablespoons Peach Preserves

2 Tablespoons Apricot Preserves

3 Tablespoons Ferrante’s Vidal Blanc Ice Wine



  • Preheat oven to 375°
  • Unroll puff pastry, cut into 4×4 squares.
  • In a large bowl mix together ricotta, peach preserves, apricot preserves and Ferrante’s Vidal Blanc Ice Wine. Set aside.
  • Cut puff pastry squares diagonally and fill with 1 tablespoon of ricotta mixture. Take the two longest sides of the puff pastry to middle twist and pinch together.
  • Bake at 375° for 15-20 minutes until golden brown.
  • Serve with a glass of Ferrante’s Vidal Blanc Ice Wine!