Monday, March 28, 2011

Sweet Treat? Day 6 & 7

Good evening my dear bloggers. I have recently been out of commission there for, we have had a lack of blog entries lately. But, I come baring 2 new recipes to make up for what's been missing. I thoroughly enjoy using cherries in my desserts. Today, we will be using them for one of our recipes. Our other recipe is one that I have not tried. I figured, why not incorporate something new and exciting into our daily routine. So, if you are all with me, we shall begin.

Cherry Cannoli Cups

You will need:
  • 48 wonton wrappers
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • 2 cups chopped hazelnuts - divided use
  • 1 (15 ounces) carton part-skim ricotta cheese
  • 4 ounces cream cheese, softened
  • 3 tablespoon confectioners' sugar
  • 1 tablespoon hazelnut liqueur, optional
  • 1 teaspoon vanilla extract
  • 2 jars (one 16 ounce and one 10 ounce) maraschino cherries, drained
Still with me? Good!
  1. Place wonton wrappers on a work surface and brush with melted butter. 
  2. Sprinkle the wrappers with sugar. 
  3. Press into greased miniature muffin cups. 
  4. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
  5. Bake at 350 degrees for 5 to 7 minutes or until lightly browned. 
  6. Remove to a wire rack to cool completely.
  7. Meanwhile, inn a large bowl, beat the ricotta, cream cheese, confectioners sugar, liqueur if desired and vanilla until smooth.
  8. Cut 24 cherries in half and set aside. 
  9. Chop the remaining cherries and fold into the cheese mixture.
  10. Spoon 1 tablespoon filling into each wonton cup. 
  11. Sprinkle with the remaining hazelnuts.
  12. Top with a reserved cherry half.
Okay. Now onto our next recipe.

Amaretto Purses with Mascarpone and Fontina

You will need:
  • 2 cups (8 ounces) Fontina cheese, grated
  • 2 cups (8 ounces) Mascarpone cheese
  • 1/2 cup almonds, chopped
  • 1 tablespoon Amaretto
  • 1 teaspoon white pepper
  • 1/2 cup dried tart cherries
  • 25 sheets phyllo dough (14 x 8.5 inches), cut in half 
  • 4 to 5 tablespoons butter, melted
  1. Blend the two cheeses together until smooth.
  2. Add the almonds, Amaretto, white pepper and cherries. 
  3. Mix well and chill for at least one hour or up to overnight.
  4. Preheat oven to 375 degrees.
  5. Cover the 25 sheets of phyllo loosely with plastic wrap; take out only the sheets that you are working with.
  6. Place a half sheet of phyllo on the work surface and brush with melted butter. 
  7. Top with another half sheet of phyllo and brush with butter, and repeat with one more half sheet.
  8. Put a tablespoon of cheese filling in the center.
  9. Bring up the edges of the phyllo to form a purse (pouch) shaped packet. 
  10. Place on a heavy baking sheet and brush the exposed surfaces with butter. 
  11. Repeat to form 16 packets, placing them approximately 1 inch apart on the baking sheet.
  12. Bake until golden, approximately 10 minutes. 
  13. Serve hot.

Pictured Above: Cherry Cups

Pictured Above: Amaretto Purses

There you all go. Two very scrumptious desserts to serve any time. I recommend serving them at a small get-together. They will sure be a crowd pleaser! Well, that's all for today. I'll see you all tomorrow (if my computer and internet allow it). Good night!