We served these yummy Ricotta Cheese Pies this morning for breakfast. Another guest favorite.
Ricotta Cheese Pies
½ lb mascarpone cheese, at room temperature
3 egg yolks
15 ounces ricotta cheese
1/3 cup sugar
Zest of l large orange, grated
1 tablespoon vanilla extract
1 tablespoon Grand Marnier
½ lb phyllo dough, thawed in refrigerator
½ cup unsalted butter, melted
With an electric mixer, beat the mascarpone cheese and egg yolks until smooth. Beat in the ricotta, sugar, orange zest, vanilla extract and Grand Marnier, and continue beating until the ingredients are blended.
Place one sheet on the phyllo dough vertically on a work surface (keep unused sheets covered with a dampened towel so they don’t dry out). Brush the sheet generously with the melted butter. Place 3 heaping tablespoons of the cheese mixture in a line across the lower center of the sheet. Fold up one-third of the phyllo sheet, fold in each of the sides, then fold over until you have a compact package.
Repeat this procedure for each pie.
Place the finished pies seam-side-down on a baking sheet. If you wish, you can refrigerate the pies overnight.
Preheat the oven to 375 degrees.
Brush tops of the pies with the remaining melted butter. Bake them until they are golden brown, about 15 minutes.
Sprinkle the pies with confectioner’s sugar and serve.