Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mini Strawberry And Kiwi Summer Fruit Pizzas

Mini Strawberry And Kiwi Summer Fruit Pizzas (27).jpg

When I started playing around with the idea for this dessert, I wanted to make it as easy as possible so it would be such a major undertaking to complete. Now, of course, you could make your own homemade sugar cookies if you have the time. I wanted to make a dessert you could make in 30 minutes but still gives the impression you spent the good part of a day making this dessert. My Mini Strawberry And Kiwi Summer Fruit Pizzas do just that.

My secret is using a package of ready-to-bake Pillsbury Sugar Cookies. They’ll make the perfect base for my fruit pizzas.

Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

Mini Strawberry And Kiwi Summer Fruit Pizzas (49)

Mini Strawberry And Kiwi Summer Fruit Pizzas (44)

Mini Strawberry And Kiwi Summer Fruit Pizzas (42)

Mini Strawberry And Kiwi Summer Fruit Pizzas (26)

Mini Strawberry And Kiwi Summer Fruit Pizzas (48)

Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

Prep Time: 15 minutes
Cook Time: 1o to 14 minutes
Total Time: 30 minutes
Yields: 12 3-inch fruit pizzas
Equipment: 2 rimmed baking sheet pans, 1 medium-size mixing bowl, 3 small bowls, paring knife, rolling pin, parchment paper, pastry brush

Ingredients:
1 16-ounce package of Pillsbury Sugar Cookies (24 pack)
2 pint of strawberries, hauled and sliced, then sliced into half moons
5 large kiwis, peeled and sliced then sliced into half moons
1 15-ounce container of whole milk ricotta cheese
2 tablespoons of lemon zest, 2 to 3 large lemons
heaping 1/4 cup of powdered sugar plus extra for garnish
1 tablespoon of pure vanilla extract
1/4 cup of apricot jam
2 tablespoons of very hot water
all-purpose flour

Directions:
Preheat oven to 350-degrees F. (If using a non-stick baking pan, bake at 325-degrees F.)

Start by liberally flouring your board and rolling pin. Take two of the raw cookie dough cubes first combining them next, with your hands, form the dough into a ball. Flour the ball of cookie dough and roll out into a circle, 1/8-inch in thickness. Place the circle onto the parchment paper lined baking sheet. Repeat this process completing the entire package of cookie dough.

Bake for 10 to 14 minutes or until or until light golden brown. Remove the cookies from the oven and allow to cool completely.

While the cookies are in the oven, prep and slice the strawberries and kiwi. Place the fruit into separate bowls and set aside.

In a medium-size mixing bowl add the ricotta, powdered sugar, vanilla, and lemon zest, stir to combine.

Once the cookies are cool spoon on 2 tablespoons of the ricotta cream onto the cookie spreading the cream out evenly. Arrange the fruit in a circular pattern as seen in the pictures. Repeat this process for all the cookies.

In a small bowl add the apricot jam and very hot water. Whisk the jam and water together until the mixture has the consistency of a glaze Using a pastry brush, brush the apricot glaze gently over each of the fruit pizzas. This will give a beautiful shine to the fruit pizzas. Refrigerate until you’re ready to serve.

Serve on a dessert platter and garnish with a dusting of powdered sugar.

 

 

 

Advertisements
Leave a comment »

Shortbread Cookie Sandwiches Filled With Lemon Ricotta Cream

2015-03-18 20.11.25

I love #shortbread cookies but filled with a lemon Ricotta cream, that’s just taking them to the next level of awesomeness. One bite into my Shortbread Cookie Sandwich Filled With Lemon Ricotta Cream and you’ll #tastethelove. This recipe is so easy that it’s no problem to whip up these cookies anytime. I like to start out by making the filling. This way the filling really cold by the time the cookies have cooled and are ready to be filled.

All it takes is whole milk Ricotta, confectioners’ sugar (powdered sugar), pure vanilla extract, and lemon zest. After it’s mixed really well, cover, and chill for 30 minutes. Here’s how to make the dough for my shortbread cookies.

Shortbread Cookie Sandwiches (2)

Shortbread Cookie Sandwiches (3)

Shortbread Cookie Sandwiches (4)

Shortbread Cookie Sandwiches (5)

Shortbread Cookie Sandwiches (6)

Shortbread Cookie Sandwiches (7)

Shortbread Cookie Sandwiches (8)

Shortbread Cookie Sandwiches (1)

Vanilla Extract And Ricotta Cheese.jpg

Mini Strawberry And Kiwi Summer Fruit Pizzas (3)

Mini Strawberry And Kiwi Summer Fruit Pizzas (4)

Mini Strawberry And Kiwi Summer Fruit Pizzas (5)

2015-03-18 20.11.25

Prep Time: 15 minutes (for rolling out the dough and cutting out the cookies)
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields: 24 cookies, 12 cookie sandwiches
Equipment: flour sifter, one 3-inch fluted cookie cutter, stand mixer, 4 rimmed baking sheet pans, large mixing bowl, small mixing bowl, parchment paper

Ingredients For Shortbread Cookies:
2 sticks unsalted butter, (plus 1 tablespoon if needed) room temperature
1 cup of sugar, plus 2 tablespoons for sprinkling on top of the cookies
1/4 teaspoon of Kosher salt
1 tablespoon of pure vanilla extract
2 cups of all-purpose flour
1 scant cup of cornstarch (scant= almost 1 cup)

Ingredients For Filling:
1 3/4 cups of whole milk Ricotta cheese (15-ounce container)
1 tablespoon of pure vanilla extract
8 ounces of powdered sugar
zest of 1 lemon

Directions For Filling:
In a small bowl add the ricotta, vanilla extract, lemon zest, and powdered sugar, mix to combine. Cover and refrigerate for 30 minutes.

Directions:
Preheat oven to 350-degrees F.
Start by lining 4 baking sheet pans with parchment paper.

Using a mixer fitted with the paddle attachment, on low speed, cream together room temperature butter, vanilla extract, and sugar. Into a large mixing bowl, sift together the flour, Kosher salt, and cornstarch. Using a whisk, whisk the flour, Kosher salt, and cornstarch together until they’re thoroughly combined.

Slowly add the dry ingredients to the creamed butter. Once the dough comes together, turn the mixer off. If the dough seems too dry add in 1 more tablespoon of softened butter, but only if needed.

Remove the dough from the mixer and transfer onto a cutting board. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Flour your surface area and roll the dough 1/2-inch thick out with a 3-inch round fluted cookie cutter. Place the cookies on lined baking sheets, 2 inches apart, and sprinkle with sugar. Bake for 20 to 25 minutes until the edges begin to brown.

Once the shortbread cookies have cooled spoon 2 teaspoons of the filling onto the flat side of the cookie. Place the flat side of a second cookie of the top of the filling allowing for the presentation side of each cookie to be on the outside.

Place the Shortbread Cookie Sandwiches Filled With Lemon Ricotta Cream onto a serving platter and serve with a cup of your favorite coffee.

Leave a comment »

%d bloggers like this: