Name: Lemon-Scented Ricotta and Mascarpone Cream Puffs
Prep time: 50 minutes
Total time: 50 Minutes
Yield: Makes 3 dozen
Ingredients: 3/4 cup whole milk; 6 tablespoons (3/4 stick) unsalted butter, diced; 1 tablespoon sugar; Pinch of salt; 3/4 cup all purpose flour; 4 large eggs; Vegetable oil (for frying); 1 cup whole-milk ricotta cheese; 1/3 cup mascarpone cheese; 3/4 cup powdered sugar, divided; 1/2 teaspoon finely grated lemon peel

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Lemon-Scented Ricotta and Mascarpone Cream PuffsTina Rupp

Chef Sal Passalacqua of Dimaio Cucina in Berkeley Heights, New Jersey, writes: "My father's family is from Sicily and I spent my teenage years there, so that's where a lot of my culinary influences come from. At first glance, Sicilian cooking seems very simple, but that simplicity depends on using the freshest ingredients and often the combination of sweet and tart flavors. The anchovy pasta and the ricotta and mascarpone cream puffs here are perfect examples."

These can be served for dessert, tea, or brunch. Mascarpone, an Italian cream cheese, is sold at many supermarkets and at Italian markets.

Recipe notes

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