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Cream Cheese Nutella and Strawberry Dessert Dumplings

Posted on Posted in Unique .

Cream Cheese Nutella and Strawberry Dessert Dumplings

Cream Cheese Nutella and Strawberry Dessert Dumplings recipe

Dumplings would have to be one of my all-time favorite foods. I could live off vegetable pan fried dumplings for dinner every night if I needed to quite easily!

Thus after recently making dumplings for dinner that can only be described as bliss, I figured, if dumplings are that good as a savoury dish they must be a worthwhile experiment to make as a dessert.

I quite often experiment with turning a savory meal into a sweet dish, in which tends to fail more than it feats so this should be interesting to say the least.

After a range of varying filling experiments (from a ricotta white chocolate & nutella filling to a citrus chocolate berries almond & glace fruit filling), I found a superstar combo. And the end result? Surprisingly fresh strawberries with chocolate hazelnut and coffee!

Ingredients:

Dumplings:

  • 125g cream cheese
  • 60g Nutella
  • 10g icing sugar
  • 20g hazelnuts, finely chopped
  • ½ tsn coffee granules
  • ½ cup finely diced strawberries
  • Wonton wrappers, pack of 40

Extra:

  • Vegetable oil for frying
  • Icing sugar to dust
  • Crème fraiche or vanilla ice-cream to serve

 

Method:

  1. Place the cheese, Nutella, icing sugar, hazelnuts and coffee granuals into a bowl and stir until well combined and smooth.
  2. Lay a wonton wrapper on a chopping board and using your index finger dip it into water then run your finger around the edges of the wrapper (alternatively you can dip a pastry brush into water and brush around the slides of the wrapper if you prefer).
  3. Using 2 spoons, scoop and drop 20g of mix into the center of the wrapper.
  4. Carefully pull one side of the wrapper over the other to make a triangle (or semi circle shape if using circle wrappers) and seal by pressing the edges together well. This is where the water is key as it sticks the pastry sides together.
  5. There are many ways to shape the dumplings, you can crimp the edges, fold the edges or take the 2 ends of the pastry and wrap them over each other, using water to stick them in shape.
  6. Continue with remaining wrappers and filling.
  7. Heat the oil in a saucepan on medium heat until you reach 175c degrees.
  8. Using tongs place 4-5 dumplings into the oil at once and leave to fry until golden brown.
  9. Place cooked dumpling onto a plate lined with paper towel.
  10. Repeat the frying process until all dumplings are cooked.
  11. Place dumplings on a clean plate and sieve icing sugar over the top.
  12. Serve with Crème fraiche poured over the top of the warm dumplings or with a generous scoop of vanilla ice-cream.

 

Cream Cheese Nutella and Strawberry Dessert Dumplings recipe

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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe
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Cream Cheese Nutella and Strawberry Dessert Dumplings recipe

 

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Torta Di Ricotta

Posted on Posted in Italy, Tarts .

Torta Di Ricotta

Torta Di Ricotta

I must say I do get drawn to traditional Italian desserts; they really do produce the most magnificent desserts on the world (and clearly don’t underdeliver of the savory side ether)!

One dish that I have had my eye on for ages is a traditional Sicilian Cheesecake that is commonly made for Easter celebrations. This sweet treat being the Torta Di Ricotta.

Now there are a few variations of this, as there are for most traditional desserts pending the part of Italy you are in. The version I have chosen to explore in a fig, hazelnut and of course the traditional Italian dessert wine Marsala (my favorite wine).

Not only is this tart easy to make its not too unhealthy as it’s low-ish in sugar and uses low fat protein building ricotta.

 

Ingredients:

Pastry

  • 230g plain flour
  • 70g sugar
  • 160g butter
  • 1 egg

Filling

  • 135g dried fig
  • 80ml marsala
  • 750g ricotta
  • 110g sugar
  • 2 tbsn honey
  • 1 egg
  • 100g roasted hazelnuts
  • 1 orange

 

Method:

  1. Make the pastry first by placing the flour, sugar, butter and egg yolk into a food processor and pulse until the mix comes away on the sides.
  2. Place the dough on the bench and knead until the dough is smooth and combined.
  3. Place in plastic wrap and put in the fridge for 1 hour.
  4. Pre-heat the oven to 190c degrees and place a 30cm round tart pan on the bench ready for later.
  5. In the food processor pulse the figs until finely chopped, then place in a small bowl mixed in with the Marsala. Leave aside for 20 minutes so the figs soak up the liquid.
  6. Place the ricotta, sugar, honey and egg in a large bowl and whisk until combine.
  7. In the food processor pulse the hazelnuts until finely chopped, place in with the ricotta mix as well as the zest of an orange and fig mix.
  8. Whisk until smooth and combined.
  9. For the tart shell cut off approx. a 5th of the pastry and leave aside for the top of the tart.
  10. With the remaining larger quantity of pastry roll into a ball then rollout with a rolling pin to a 35cm radius circle.
  11. Place the pastry in the tart pan, pressing the pastry into the bottom and sides of the tin.
  12. Trim the pastry if it overlaps and add to the smaller quantity.
  13. Bake the tart shell for 10 minutes.
  14. Spoon the ricotta mix into the tart and smooth down with a spoon.
  15. With the remaining pastry roll out and cut into long 1 cm strips. Top the tart with the strips overlapping to create a lattice look.
  16. Brush the lattice pastry with the remaining egg white.
  17. Bake for 30 minutes, until the pastry is golden.
  18. Once cooled dust with icing sugar and serve warm.

 

Torta Di Ricotta recipe

Ingredients

Torta Di Ricotta recipe

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Torta Di Ricotta

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Torta Di Ricotta

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Torta Di Ricotta

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Torta Di Ricotta

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Torta Di Ricotta recipe

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Frangelico Chocolate Hazelnut Tiramisu

Posted on Posted in Trifile .

Frangelico Chocolate Hazelnut Tiramisu

Frangelico Chocolate Hazelnut Tiramisu recipe

I’m a massive massive fan or Tiramisu, it’s my all-time favorite dessert.

So earlier today, when I was feeling really creative I decided to do a whole range of different tiramisus with a variation of different flavor combinations. I figured if I could make a tiramisu that I really liked and found interesting it would have to be pretty amazing.

I made 10 different variations of flavour combo’s that I experimented with, while still sticking to the fundamentals of the dessert and not opting too far away.

Out of all the variations I created only one that was really a standout to the point that I kept going back for more.

I’m not saying this recipe is as good as my mother’s traditional tiramisu (which is the best dessert I have ever eaten in my life), however it is a scrumptious hazelnut alternative (instead of marsala as the base flavour).

For extra hazelnut flavour in this recipe I used liquor, spread and hazelnuts for that much needed texture crunch.

As usual, to make this more baking-friendly I have simplified the traditional method down to a few less steps without impacting the quality or taste.

Frangelico Chocolate Hazelnut Tiramisu recipe

Ingredients:
  • 3 tbsn instant coffee
  • 140ml hot water
  • 220ml Frangelico (or any other hazelnut liquor)
  • 3 eggs
  • 120g sugar
  • 600g mascarpone cheese
  • 300g Nutella (or any other hazelnut spread)
  • 200g savoiardi biscuits
  • 100g hazelnuts

 

Method:

  1. Combine the water and coffee granules and stir until dissolved.
  2. Add 180ml of the Frangelico and stir into the coffee, leave aside for later.
  3. Separate the eggs with the whites in a bowl and the yolks into another.
  4. Add the sugar to the yolk bowl and using electric beaters whisk for 5 minutes or until light and creamy.
  5. Add the remaining Frangelico and mascarpone cheese and beat until combine on low speed.
  6. Clean beaters and beat the egg whites until peaks form.
  7. Fold the egg whites and Nutella into the cheese mix until just combine.
  8. Dip a biscuit into the coffee mix for a second on each side. Place biscuits in the base of a 20 x 20 cm baking tray.
  9. Repeat dipping the biscuits and placing into the tray until you have used half the biscuits.
  10. Chop up the hazelnuts into rough small pieces and sprinkle half on top of the cheese mix.
  11. Top nuts with half the cheese mix and spread to allow for an even cover.
  12. Repeat the biscuits being dipped and placed on top of the cheese mix until all the biscuits are used up.
  13. Sprinkle remaining nuts.
  14. Top the nut layer with the remaining cheese mix and spread to allow for an even cover.
  15. Place in the fridge for 4 hours or overnight.
  16. Serve with grated chocolate, cocoa powder or a sprinkle of extra chopped hazelnuts and enjoy.

 

Frangelico Chocolate Hazelnut Tiramisu recipe
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Frangelico Chocolate Hazelnut Tiramisu recipe

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Ricotta Chocolate Hazelnut Cake recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Frangelico Chocolate Hazelnut Tiramisu recipe

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Traditional Panforte

Posted on Posted in Italy .

Traditional Panforte

Panforte recipe
 

A traditional Italian dessert that goes back to the 13th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

 

Ingredients:

  • 100g hazelnuts
  • 100g almonds
  • 150g candied citrus zest (or glace zest)
  • 60g dried figs
  • 60g glace cherries
  • ¼ tsn black pepper
  • ¼ tsn ground cloves
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • 100g flour
  • ¼ tsn salt
  • 2 tbsn cocoa powder
  • 100g dark chocolate
  • 135g sugar
  • 180ml honey

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
  3. Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
  4. Rub the hazelnuts in the towel to remove the skin.
  5. Coarsely chop up the nuts.
  6. Chop up the dried figs and glace cherries.
  7. Turn the oven down to 150c degrees.
  8. Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
  9. Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
  10. Combine the chocolate to the nut mix.
  11. Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
  12. Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
  13. Spoon mixture into the tin and spread evenly with back of a wet spoon.
  14. Dampen your hands and press mixture firmly and evenly to compact as much as possible.
  15. Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
  16. Cool panforte completely in the cake tin on a cooling rack.
  17. Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

 

Panforte recipe

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Panforte recipe

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Panforte recipe

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Panforte recipe

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