Friday, April 22, 2011

Happy to Cook: Tulipas with mascarpone cream, blueberries and raspberries

These Tulipas with mascarpone cream, blueberries and raspberries are, says the author, Anaïs Cupcakes, a simple dessert to prepare but with spectacular results, the sight and taste. Anaïs shares the recipe in your section Happy to Cook who decides problems, either at their direction or changing the type of cheese, fruit ...

Among his suggestions is the cottage cheese instead of mascarpone, bananas or strawberries instead of red fruits mentioned, the inclusion of nuts ... there are many variants that can be performed. If you have worked with phyllo dough, you know it's a bit delicate when handling and filling must be made just before serving the dessert it from getting wet and crisp at the time of tasting.

Moreover, we hope not to test these Tulipas tardéis with mascarpone cream, blueberries and raspberries, or the variant that you like. 2 sheets of filo pastry, butter 75 grams, 150 grams of mascarpone cheese, 4 c / s of sugar, 1 type Greek yogurt, fresh blueberries and raspberries and icing sugar to decorate.

Melt the butter in the microwave and let it temper. Preheat oven to 180 º C. Spread a sheet of filo pastry on the counter (reserving the rest covered with a cloth) and brush with butter. Have another plate on top and brush well with melted butter. Cut eight equal rectangles. Line flan molds with a rectangle and place over another uneven, forming peaks at the ends so that it looks like a star.

Proceed as with other molds. Bake at 180 º C tulips until crust is golden brown (about 10 minutes) and cool on a wire rack. Mix the cheese, yogurt and sugar with a whisk and keep in the fridge. Tulips unmold and fill in the last minute with a mixture of cheese sandwiching chopped cranberry and raspberry filling.

Garnish with more fruit and sprinkle with icing sugar. Serve immediately.

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