Monday, November 16, 2009

What? Pie crust?

I just haaaapened to have some extra pie crust just laying around here the other day, begging to be used. And some extra ricotta. And nutella. I had run across a ricotta/nutella calzone recipe a couple years ago, but hadn’t loved it enough to try it again. But then the thought hit me, what if it were in a PIE CRUST instead of bread dough? Now that I like. So I tried it (and of course, tweaked.) And it was good! Very sophisticated too. And kind of Italian. Even if it wasn’t a real calzone.

Ricotta Nutella Tartlets
Serves 4
1 PW Pie Crust (Of course.)
¾ cup of ricotta cheese
¼ cup cream cheese, room temp
1 egg, separated
2 tbs. powdered sugar
2/3 cup nutella
3 tbs heavy cream

Preheat oven to 450.
Blend ricotta, cream cheese, powdered sugar, and egg yolk in a small bowl. In another small bowl whisk together nutella and cream. Divide your pie crust into fourths and roll out into circles (or whatever shape you so desire.) Into each round spoon a generous spoonful of ricotta filling topped with a dollop of nutella. Fold the other half of the crust over and pinch edges to seal. Careful not to tear! Beat the egg white and brush over the tops of the tartlets. Bake for 15 minutes, or until golden brown. Cool slightly, then serve warm. If desired, top with strawberries and whipped cream, or simply a drizzle of nutella sauce.

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