Raspberry Cheesecake Blossoms
From chefcarolyn 17 years agoIngredients
- 3 Packages (10 oz each) frozen raspberries, in syrup, thawed shopping list
- ¼ Cup butter, melted shopping list
- 8 Sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out) shopping list
- 1 Package (8 oz) cream cheese, softened shopping list
- ½ Cup cottage cheese shopping list
- 1 Large egg shopping list
- ½ Cup plus 3 TBSP sugar, divided shopping list
- 4 Tsp lemon juice, divided shopping list
- ½ Tsp vanilla shopping list
- fresh raspberries for garnish shopping list
How to make it
- Drain thawed raspberries in fine-0meshed sieve over 1-cup glass measure. Reserve Syrup.
- Preheat oven to 350 F. Grease 12 (2 ½ inch) muffin cups.
- Brush melted butter onto 1 phyllo sheet. Cover with second phyllo sheet; brush with butter. Repeat with remaining sheets of phyllo.
- Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares. Gently fit each stacked square into prepared muffin cup.
- Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 tsp lemon juice and vanilla in food processor or blender. Process until smooth. Divide mixture evenly among muffin cups.
- Bake 10 to 15 minutes or until lightly browned. Carefully remove from muffin cups to wire racks to cool.
- Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat. Cook until reduced to ¾ cup, stirring occasionally. Place thawed raspberries in food processor or blender. Process until smooth. Press through fine-meshed sieve with back of spoon to remove seeds.
- Combine raspberry puree, reduced syrup, remaining ½ cup sugar and 3 tsp lemon juice in small bowl. Mix well.
- To serve, spoon raspberry sauce onto 12 dessert plates. Place cheesecake blossom on each plate. Garnish, if desired, with whole raspberries and mint leaves.
The Rating
Reviewed by 2 people-
Very nice. Love the raspberry and phyllo. Nice post.
notyourmomma in South St. Petersburg loved it -
Phyllo (filo) dough is actually quite easy to work with. The key to a flaky pastry is the use of melted butter or oil. Butter has a much better flavor but I do know people who have used spray olive oil to lessen the "bad" fat content. You want to ...more
chefcarolyn in Oklahoma City loved it
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