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Saturday, June 15, 2019

Lemon Ricotta Crostata

Lemon Ricotta Crostata
Topped With A Blueberry Sauce!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 50-60 minutes


Ingredients
1 box Pillsbury rolled pie dough (2)
1 1/2 cups whole milk ricotta
1 cup whipped cream cheese
1 cup sugar
1 tsp vanilla bean extract
zest of 1 lemon
juice of half a lemon
1 egg 
Cooking Tools
2 small cast iron skillets
Medium mixing bowl
Medium saucepan
Hand mixer 

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, whip together all the ingredients.
Line each cast iron pan with the rolled pie dough, trim off excess, leaving about inch over hang.  Pour evenly into the 2 prepared pie pans then fold over the inward and pinch. Use an egg wash ( 1 egg and some water then whisk) for the outer crust. Bake for 50 minutes to 1 hour. Cool to room temperature, pour Blueberry sauce (recipe below) in center, right before serving. 

Blueberry sauce
Ingredients
3 cups blueberries
1 cup sugar
1/2 cup blueberry jam 

Directions
On medium heat, in a saucepan add ingredients. Cook for 10 minutes, set aside to cool.


Serves 4 

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