Skip to main content

Style: Folsom | El Dorado Hills

3 Valentine's Day Desserts

Jan 31, 2019 02:36PM

Love is in the air with these decadent Valentine’s Day dessert recipes, which come courtesy of local chefs. From cherry and chocolate to berries and cream, this year’s celebration is bound to be sweet.

Mini Cannoli Cream Calzone

Mini Cannoli Cream Calzone 

Submitted by Rosati’s Pizza, 5140 Foothills Boulevard, Suite 110, Roseville, 916-797-7492,

Pizza dough

4 oz. cream cheese

1/2 cup ricotta cheese

1 tsp. vanilla

Pinch of ground cinnamon

1 1/2 cups powdered sugar

1/2 cup butter, melted and divided

1 cup mini chocolate chips

Crushed pistachios (optional)

Preheat oven to 350°. Line baking sheet with parchment paper. Roll out pizza dough and cut into six, 4-5-inch rounds.

Mix cream cheese, ricotta, vanilla, cinnamon, and powdered sugar together until smooth. Spoon into center of one side of each pizza crust round.

Fold each crust round over filling, using fork to seal edges together. Place on baking sheet. Baste calzones with melted butter and bake for 11-17 minutes or until light golden brown. Remove and cool slightly.

Melt 2/3 cups chocolate chips and 1/4 cup melted butter together. Stir until smooth and drizzle over calzones. Sprinkle with remaining chocolate chips and nuts, if desired.

Arroz con Leche with Berry Sauce

Arroz con Leche with Berry Sauce

Submitted by Nixtaco, 1805 Cirby Way, Suite 12, Roseville,


1 1/2 tbsp. butter 

1/2 cup berries (of your choosing)

1 1/2 cups sugar


1 cinnamon stick

2 cups water 

1 cup long grain rice 

1 1/2 cups whole milk

1 can sweetened condensed milk 

1 tbsp. ground cinnamon 

Make the sauce so it has time to chill while you make the arroz (rice). Add butter to a hot pan. As soon as it’s completely melted, add berries. Cook and stir on medium heat for 5 minutes. Bring to high heat and let boil for 1 minute. Remove from heat and let cool.

In a separate, medium-sized saucepot, add cinnamon stick to water and bring to a boil. Add rice to boiling water (no need to rinse beforehand; this makes for a creamier consistency). Stir for 30 seconds on high heat. Close lid and bring fire to low heat for 8 minutes. Remove from heat and let rest for 10 minutes with lid on (don’t peek!).

Remove cinnamon stick from rice, add the whole milk, and stir for about 5 minutes on medium heat. Add the sweetened condensed milk and stir for 5 minutes. Remove from heat and let rest. 

In a martini glass or a regular old-fashioned glass, pour the sauce carefully—without staining the sides(!)—and add the rice, then top it off with more berry sauce and a piece of fruit. You can do as many layers as you want and also top it off with ground cinnamon or a sprig of mint.

Black Cherry & Chocolate Purses

Black Cherry & Chocolate Purses

Submitted by Fat’s Asia Bistro, 2585 Iron Point Road, Folsom, 916-983-1133; 1500 Eureka Road, Roseville, 916-787-3287,


1/4 cup sour cherries

1 cup cherry juice

1/4 cup granulated sugar

1/2 shot cherry vodka

1 tsp. vanilla

3 tbsp. butter


1 1/2 lbs. cream cheese

1/4 cup powdered sugar, plus more for dusting

1/2 cup black sour cherries

1/2 cup chocolate chips

1/2 cup toasted macadamia nuts

1/4 cup toasted coconut

Wonton wrappers

Make cherry sauce. Bring cherries, juice, and sugar to a slow boil. Add cherry vodka and burn it off. Reduce heat and continue cooking to make a reduction. Finish with vanilla and butter.

Make purses. Whip cream cheese and powdered sugar together and fold in remaining ingredients. Take one tablespoon of mixture and put in the middle of a wonton wrapper. Take opposite corners and pinch together. Make sure your seams are closed. Flash fry golden brown and dust immediately with powdered sugar. Serve on a plate with cherry sauce and finish with a sprig of mint.


Like what you're reading? Subscribe to the Style - Folsom El Dorado Hills free newsletter to stay informed