March 13, 2016
So picture this. I'm sitting all day at a Food Bloggers Conference. After the break, I sat on the other side of the room - just to meet someone new. The woman next to me introduced herself as Maria from She Loves Biscotti. She Loves Biscotti? I love her website! And she loved my site too. We laughed at the serendipity. Such a random set of decisions that afternoon that brought us together!
Naturally, we wanted to work together - something for Easter makes sense. Maria chose to make a traditional Italian Easter Ricotta Strudel with Hazelnuts and Lemon, and I decided to create a bite sized Ricotta filled Easter Bite using phyllo dough. The results were wonderful. Maria's strudel has a flakey, tender pastry; with a lemony filling, and roasted chopped hazelnuts. My cups hold whole hazelnuts in a crispy phyllo dough. Grappa and white pepper highlight both strudels. Go see Maria's Simple Italian Ricotta Cheese Strudel at She Loves Biscotti. She is skilled and talented in the kitchen and I've learned so much from her. You must read through her post on how to make the classic Italian Ricotta Cheese Strudel.
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Makes 12 bites
Grams
Ounces
Volume
Grappa highlights the lemon in the ricotta filling.
Zest a lemon.
Toasted whole hazelnuts. So delicious when they’re dry.
Ricotta filling for the strudel.
Brushing phyllo dough with olive oil.
Cut the phyllo dough in 4″ squares.
Fill the cups with phyllo.
Fill the cups with phyllo dough.
Fill the phyllo with ricotta filling.
Close the strudel bites.
Finish the strudel cups.
Brush the closed strudel bites.
Sprinkling praline powder on the strudel.
Baked strudel cups.
Italian Easter Strudel Bites with Ricotta Hazelnut Filling, The Finer Cookie.
Whole hazelnuts.
Skinned hazelnuts.
Toasted hazelnuts.
Whole toasted hazelnuts with hot caramel.
Hazelnut praline.
Hazelnut praline powder.
Italian Easter Strudel Bites with Ricotta Hazelnut Filling, The Finer Cookie.
1 Comments
Makes 12 bites
Grappa highlights the lemon in the ricotta filling.
Zest a lemon.
Toasted whole hazelnuts. So delicious when they’re dry.
Ricotta filling for the strudel.
Brushing phyllo dough with olive oil.
Cut the phyllo dough in 4″ squares.
Fill the cups with phyllo.
Fill the cups with phyllo dough.
Fill the phyllo with ricotta filling.
Close the strudel bites.
Finish the strudel cups.
Brush the closed strudel bites.
Sprinkling praline powder on the strudel.
Baked strudel cups.
Italian Easter Strudel Bites with Ricotta Hazelnut Filling, The Finer Cookie.
Whole hazelnuts.
Skinned hazelnuts.
Toasted hazelnuts.
Whole toasted hazelnuts with hot caramel.
Hazelnut praline.
Hazelnut praline powder.
Italian Easter Strudel Bites with Ricotta Hazelnut Filling, The Finer Cookie.
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Valeria 2017-01-07