INGREDIENTS:

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

DIRECTIONS:

• 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!