Ingredients with Measurements:
- 1 package of puff pastry dough
- 1 cup of ricotta cheese
- 1/2 cup of mascarpone cheese
- 1/2 cup of powdered sugar
- 1/4 cup of lemon juice
- 1 tablespoon of lemon zest
- 1 egg
- 1 tablespoon of water
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Mini muffin tin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, lemon juice, and lemon zest. Mix well until smooth.
3. On a lightly floured surface, roll out the puff pastry dough to about 1/8 inch thickness.
4. Cut the dough into 3-inch squares.
5. Place each square into a mini muffin tin, pressing the dough into the bottom and sides of the tin.
6. Spoon about 1 tablespoon of the lemon cream mixture into each pastry shell.
7. In a small bowl, whisk together the egg and water to make an egg wash.
8. Brush the edges of the pastry with the egg wash.
9. Bake for 20-25 minutes or until the pastry is golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 mini sfogliatelle
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 17g
Protein: 4g
Substitutions for ingredients:
- Cream cheese can be substituted for mascarpone cheese.
- Orange juice and zest can be substituted for lemon juice and zest.
Variations:
- Add a teaspoon of vanilla extract to the lemon cream mixture for a different flavor.
- Top with fresh berries for a colorful and fruity twist.
Tips and tricks:
- Make sure to press the pastry dough into the muffin tin to create a sturdy shell for the lemon cream.
- Use a sharp knife or pizza cutter to cut the pastry dough into squares.
- Chill the lemon cream mixture in the refrigerator for 30 minutes before filling the pastry shells to make it easier to handle.
Storage instructions:
Store the mini sfogliatelle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mini sfogliatelle in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the mini sfogliatelle on a platter and dust with powdered sugar. Serve with a side of fresh berries.
Garnishes:
Fresh berries, mint leaves, or a sprinkle of cinnamon.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the pastry dough is too sticky, dust with flour before rolling out.
- If the lemon cream mixture is too runny, add more powdered sugar to thicken it up.
Food safety advice:
Make sure to store the mini sfogliatelle in the refrigerator and consume within 3 days.
Food history:
Sfogliatelle is a traditional Italian pastry that originated in Naples. It is known for its flaky layers and sweet filling.
Flavor profiles:
The mini sfogliatelle with lemon cream has a sweet and tangy flavor with a buttery pastry crust.
Serving suggestions:
Serve the mini sfogliatelle as a dessert or a sweet snack.
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Region: Italian