Savor pastry pockets of sweet, creamy cheese kissed with tangy lemon.
Bake-Off® Contest 47, 2014
Antoinette Leal
Ridgefield, Connecticut
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1/2
-
cup lemon curd (from 10-oz jar)
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6
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teaspoons Watkins™ Clear Vanilla Extract
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1/2
-
cup ricotta cheese
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1/4
-
cup plus 4 teaspoons powdered sugar
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1
-
box Pillsbury™ refrigerated pie crusts, softened as directed on box
-
1
-
egg, well beaten
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2
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lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)
Steps
-
1
Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
-
2
Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
-
3
Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
-
4
Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
-
5
Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.
-
1
Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
-
2
Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
-
3
Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
-
4
Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
-
5
Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 130
% Daily Value
- Total Fat
- 15g
- 23%
-
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 300mg
- 12%
- Total Carbohydrate
- 41g
- 14%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 4g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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