Italian Mini Holiday Pies |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 12 |
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In my family we call these delicious little pies Crochette ...They are made in a muffin tin and are an elegant dessert to be served at any holiday or party with your favorite cappuccino or espresso. Worth the effort! Believe me Ingredients:
1/2 cup sugar |
1/4 lb unsalted butter (softened) |
2 cups flour |
2 egg yolks (lightly beaten) |
4 tablespoons orange juice or 4 tablespoons water (liquor may be substituted) |
1 lb whole milk ricotta cheese |
2 egg whites |
6 tablespoons confectioners' sugar |
2 teaspoons vanilla |
1/4 teaspoon lemon, zest of |
1/2 cup chocolate chips (chopped) |
confectioners' sugar (for dusting) |
Directions:
1. In a large bowl, cream together sugar and softened butter.
2. To this, add egg yolks one at a time alternating between flour also added a bit at a time.
3. Add 1 Tbsp.
4. water at a time, until all is incorporated and dough is smooth.
5. On a lightly floured board, roll dough out to 1/4-inch thickness.
6. Cut dough large enough to fit down into the individual muffin mold and up the sides.
7. Crimp dough edges as you would a pie.
8. This is a very forgiving dough and can be manipulated easily to fit the mold or repair torn areas.
9. Roll out extra dough and cut thin strips to make an X on top of the filling.
10. FILLING: In a large bowl with electric mixer or in a food processor, add the ingredients except for the chocolate chips and mix until smooth.
11. Add chocolate chips by hand, stirring into mixture.
12. Fill each muffin mold 3/4's full.
13. Make an X on top of each with the dough strips.
14. Preheat oven to 350 degrees.
15. Bake for 50 minutes or until lightly golden in color.
16. Cool and remove from tin; dust with confectionery sugar.
17. Makes one dozen individual little pies .
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