"You HAVE to TRY this"
"Auntie Laurie, you HAVE to TRY this".(picture my hand in her left hand, and her right hand, palm open, waving in downward conviction while saying this) What could it be? She led me to a pumpkin bowl full of candy corn! I thought it was so great that:
B) it's confirmation that the "foodie" gene has made it to the next generation!
Brooke may have also revealed in the same time frame that she would like to be a garbage woman when she grows up, but HEY, so did I when I was four! This really is a kid after my own heart.... Now if I could just keep her from discovering rubber cement...
So, I mentioned in my profile that I love to cook, AND bake. Baking is so very different from cooking. Risking sounding very Rachel Ray, I tend to "eyeball" measurements with the cooking. I season it until I like the taste, regardless of the 1/2 or 1/4 teaspoon that the recipe so carefully calls for.
With baking, that whole science thing is involved, and it turns out it is very important. Anyone who has ever not properly brought the eggs and liquids to room temperature, did not chill the butter, or the dough for that matter, or has used expired baking powder, knows what I am talking about.
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.