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Need a little recipe help, please!
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<blockquote data-quote="DammitJanet" data-source="post: 480800" data-attributes="member: 1514"><p>[h=1]White Chocolate Hazelnut Tartlets[/h] Recipe courtesy Giada De Laurentiis</p><p> Prep Time:45 minInactive Prep Time:1 hr 30 minCook Time:9 min Level:Easy Serves:12 servings </p><p> [h=2]Ingredients[/h] </p><ul> <li data-xf-list-type="ul">8 (17 by 13-inch) frozen phyllo <a href="http://www.foodterms.com/encyclopedia/pastry/index.html" target="_blank">pastry</a> sheets, thawed</li> <li data-xf-list-type="ul">1/2 cup <a href="http://www.foodterms.com/encyclopedia/butter/index.html" target="_blank">unsalted butter</a>, melted</li> <li data-xf-list-type="ul">6 ounces good-quality white chocolate, chopped</li> <li data-xf-list-type="ul">1 1/2 cups heavy <a href="http://www.foodterms.com/encyclopedia/whipping-cream/index.html" target="_blank">whipping cream</a></li> <li data-xf-list-type="ul">1/2 cup hazelnuts, toasted, husked, and finely chopped</li> <li data-xf-list-type="ul">1/4 cup chocolate hazelnut spread (recommended: Nutella), optional</li> <li data-xf-list-type="ul">1 (3-ounce) bar bittersweet chocolate, grated, for garnish</li> <li data-xf-list-type="ul">Edible flowers, for garnish</li> </ul><p> [h=2]Directions[/h] Preheat the oven to 375 degrees F. </p><p> </p><p> Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the <a href="http://www.foodterms.com/encyclopedia/muffin-pan/index.html" target="_blank">muffin pan</a> to a <a href="http://www.foodterms.com/encyclopedia/cooling-rack/index.html" target="_blank">cooling rack</a> and cool completely. </p><p> </p><p> Meanwhile, stir the <a href="http://www.foodterms.com/encyclopedia/white-chocolate/index.html" target="_blank">white chocolate</a> and 1/4 cup cream in a heavy small <a href="http://www.foodterms.com/encyclopedia/saucepan/index.html" target="_blank">saucepan</a> over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the <a href="http://www.foodterms.com/encyclopedia/hazelnut/index.html" target="_blank">hazelnuts</a>. Using an electric <a href="http://www.foodterms.com/encyclopedia/mixer/index.html" target="_blank">mixer</a>, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour. </p><p> </p><p> Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled <a href="http://www.foodterms.com/encyclopedia/phyllo/index.html" target="_blank">phyllo</a> cups on plates. Sprinkle the bittersweet chocolate over the mousse, or <a href="http://www.foodterms.com/encyclopedia/garnish/index.html" target="_blank">garnish</a> with <a href="http://www.foodterms.com/encyclopedia/flowers-edible/index.html" target="_blank">edible flowers</a>, and serve. </p><p> </p><p> Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate <a href="http://www.foodterms.com/encyclopedia/mousse/index.html" target="_blank">mousse</a> can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them. </p><p></p><p>_____________________________________________________________________________________________________</p><p></p><table style='width: 100%'><tr><td>PHYLLO CUPS</td><td> </td></tr><tr><td> <span style="color: BLACK">1 (8 oz.) pkg. cream cheese<br /> 1/4 c. sour cream<br /> 1/3 c. sifted powdered sugar<br /> 2 tbsp. milk<br /> 1/4 tsp. almond extract<br /> 6 sheets frozen phyllo dough (18 x 14 inch rectangle), thawed<br /> 1/4 c. butter<br /> 1 c. finely chopped walnuts<br /> Strawberries, raspberries, peaches or other fruit</span><br /> <span style="color: #772222">Phyllo dough can be purchased in the freezer section of most grocery stores. It is a thin, very fine pastry sheet. In a small bowl beat cream cheese, sugar, sour cream, milk and extract with an electric mixer on low speed until smooth. cover and chill.Brush one sheet of phyllo dough with butter and spread some chopped walnuts on top. Repeat, layering four more times, brushing each sheet of the phyllo dough with butter. Cut phyllo stuck lengthwise into 3 strips, cut crosswise into 4 squares. Press squares into 12 greased muffin cups. Bake at 350 degree oven for 12 to 15 minutes or until golden. Remove to a wire rack, cool completely. Just before serving, spoon a rounded tablespoon of filling into each cup. Top with strawberries or fruit of your choice. Makes 12 servings. The phyllo cups store well in a sealed container. This is a good make ahead dessert for special company.<br /> </span><br /> </td><td></td>