This recipe for brisée pastry baskets is perfect for spending an autumn appetizer, tasty and full of flavor.
With the addition of our natural food coloring, then, coloring your cookies (and your table) is an instant–an instant that will amaze your guests with great originality.
After all, wholesomeness, deliciousness and originality are the ingredients for a dish that can win you over from the first bite.
Ingredients for 12 cookies
For theoilbrisé dough:
- 250 g Black Venus Rice Flour Mix
- 100 g of extra virgin olive oil
- 90 g of cold water
- salt to taste.
For the filling:
- 200 g of fresh robiola cheese
- 2 tablespoons of grated parmesan cheese
- 3 tablespoons of fresh milk
- Taste and Color(Green and Yellow)
- 1 walnut
Preparation of baskets with brisée dough
In a blender with blades, pour the flour, salt, andoil. Grind, until the mixture is sandy and free of lumps.
At this point, add thecold water and keep turning until a ball has formed.
Work with your hands to make a smooth shape, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
After the necessary time has elapsed, roll out the dough ½ centimeter thick and cut out flowers, using a shaped pastry cutter.
If you don’t have the flower mold, you can use a round mold-the cookie goodness is unchanged.
Insert the cut-out shapes into the cavities of a large muffin mold to make the classic basket shape.
Bake in a static oven, preheated to180°C (350°F), for about 12 to 15minutes.
Now, on to the filling
In a fairly large bowl, mash the robiola cheese with a fork, add 2 tablespoons grated Parmesan cheese , and soften with 3 tablespoons milk until it forms a smooth cream.
Divide the cream into 2 halves and color each half with a teaspoon of natural powdered dye.
All that remains is to fill the baskets with a piping bag and decorate the cookies with chopped walnut kernels.
For the recipe, thanks to Annunziata of Macchia’s Mood.
