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Puff pastry shells are used as a clever shortcut for these easy blueberry & apricot cannoli puffs.
For more shortcut recipes using puff pastry, try Rach's Quick Chicken Pot Pies, this Cheeseburger Slab Pie (you're welcome!) or this Lazy Apple Pie.
Preheat oven and bake puff pastry shells according to package directions.
While the shells are baking up, prepare the sauces: In a small, nonstick saucepan, heat 1 cup of blueberries and ⅓ cup sugar. Cook and stir for 1-2 minutes until the sugar is melted and the sauce starts to thicken.
For the apricot sauce, heat ½ cup of the apricots, remaining sugar, chopped mint, and water in a small nonstick saucepan. Cook and stir for 1-2 minutes until the sugar is melted and the sauce starts to thicken.
Mix 1 cup of whole milk ricotta cheese with ½ cup of the blueberry sauce. Spoon the blueberry cannoli mixture into three of the pastry shells. Place a few whole fresh blueberries on top.
Mix remaining 1 cup of whole milk ricotta cheese with the apricot sauce. Spoon the apricot cannoli mixture into the remaining three pastry shells. Garnish with mint.