Ricotta Rum Raisin Roses

In honor of this being my first Valentine’s Day post of the year, here are two dozen Ricotta Rum Raisin Roses pastries. These are tasty small bites that are super simple to create.

Rum raisin is one of my favorite flavors. I love it best in ice cream. However, these come in a close second.

Here’s how easy this recipe is to create. First, roll out puff pastry sheets. Second, brush cinnamon spiked ricotta cheese on top. Third, sprinkle with dark rum soaked raisins. Then, roll into a log, cut into pieces and bake.

The last step is optional but recommended. I finished these Ricotta Rum Raisin Roses off by drizzling a simple rum-spiked sugar glaze over the tops. I whisked the rum leftover from soaking the raisins together with powdered sugar.

If you want to make these Ricotta Rum Raisin Roses look more like roses, substitute milk, water or light rum. Then add a few drops of pink food coloring. The result will be prettier and perfect for Valentine’s Day. Additionally, add some sparkle sugar, sprinkles or edible decoration on top of the icing before it dries. Then you will have a Valentine’s Day party in a pastry.

Substitutions:

If you want to lower the calorie and fat count of this Ricotta Rum Raisin Roses dessert, use part skim or skim ricotta cheese instead of the full-fat version. Alternatively, if you want to be even more decadent or fancy, swap out the ricotta cheese for cremé fraiche.

Be aware, you have to soak the raisins in the rum at least for one hour. Preferably, let them marinate in the rum overnight. Also, make sure you let the Ricotta Rum Raisin Roses cool completely before icing them.

Stay tuned for more valentines recipes in the next weeks. I’m just getting started.

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Ricotta Rum Raisin Roses

Cuisine American

Keyword Rum Ricotta Pastry

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 2 dozen

Author Lora Wiley-Lennartz

Ingredients

• 1+1/2 cups raisins
• dark rum
• 1+ 1/2 cups whole milk ricotta
• 1+1/4 teaspoon ground cinnamon
• 2 sheets puff pastry
• 1 cup powdered sugar

Instructions

1. Place the raisins in a bowl. Cover with the dark rum.
2. Wrap in plastic cling film and let sit for at least 1 hour or overnight.
3. Preheat the oven to 400 degrees F. Line a baking sheet or pan with parchment paper.
4. Beat the ground cinnamon into the ricotta cheese.
5. Roll out the puff pastry sheets on a lightly floured work surface into a rectangle shape.
6. Spread the cinnamon ricotta over the entire surface of the puff pastry sheets.
   
7. Drain the raisins, reserving the liquid. Evenly distribute the raisins on top of the cinnamon cream.
   
8. Roll the puff pastry sheets up from the shorter side.
   

9. Use a sharp knife to cut each log into 12 pieces.

   
10. Lay the rolls onto the baking paper, making sure to keep their round shape.
    
11. Place in the oven and bake for 25 minutes.
12. Remove from oven and let cool completely.
13. Whisk together the reserved rum liquid with the powdered sugar, adding the liquid one tablespoon at a time until it reaches a pourable consistency.
14. Drizzle the icing over the pastry. Let the icing harden before serving.

Like these Ricotta Rum Raisin Roses? Try some of these other Valentine’s inspired pastry recipes: