Easter Pie Cupcake
Easter pie is an Italian tradition. I make a sweet (but slightly savory) version of it every year for dessert at Easter dinner. This time, I shrunk them down and used my cupcake pan. It is made with sheets of phyllo brushed with butter in between each layer. The cup is then filled with a ricotta, egg, toasted pine nuts, short grain brown rice, sugar, vanilla, and orange zest mixture. The tops are brushed with butter and browned in the oven. I topped them with few pieces of orange zest, a couple pine nuts, and a dusting of powdered sugar. They come out like delicate yet crispy, yummy little nuggets. The texture of the filling is somewhere between of cheesecake and rice pudding.
RECIPE (adapted from Giada De Laurentiis)
Ingredients:
1 1/2 cup powdered sugar, plus extra for garnish
6 large eggs
4 teaspoons pure vanilla extract
2 tablespoon orange zest, plus extra for garnish
1 (30-ounce) container whole milk ricotta cheese
1 cup cooked short-grained brown rice
2/3 cup toasted pine nuts, plus extra for garnish
1 package fresh phyllo sheets or frozen, thawed
1 1/2 sticks (6 ounces) unsalted butter, melted
Directions:
Blend 1 1/2 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Blend 1 1/2 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 350 degrees F.
Lightly butter 2 cupcake/muffin pans. Lay 1 phyllo sheet over the bottom and up the sides of a cup, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet (Use apx. 5 layers for each cupcake.) Spoon the ricotta mixture into the cup. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter. Repeat for every cupcake.
Bake the pie until the phyllo is golden brown and the filling is set, about 15-20 minutes. Allow the cupcakes to cool completely. Use a butter knife to carefully lift each cupcake out of the pan. Place each cupcake into a cupcake sleeve. Place a few pine nuts and pieces of orange zest on top of each cupcake. Dust with powdered sugar.
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Contact
- Stephanie "keckie"
- Englewood, Colorado, United States
- Want to buy my cupcakes? Email me at keckie.swenson@gmail.com
1 comments:
Can you bring me some of these lovely cupcakes??
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