Description
Give these quick and easy white chocolate cranberry mini pies from our friend Bernice from Baran Bakery a try this holiday season. These phyllo shells are filled with a sweet, creamy white chocolate cheesecake filling infused with orange zest and a tiny bit of cinnamon. Top them off with a fresh tart cranberry to balance the sweetness and some gold foil or gold dust for a little holiday fancy flair.
Ingredients
- 1 pack (15 count) Athens® Phyllo Shells
Filling
- 1/2 cup white chocolate, melted and cooled
- 1/2 package (4 ounces) cream cheese, room temperature
- 1 cup powdered sugar, spooned and leveled
- Zest from half a large navel orange
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
Topping
- Orange zest
- Fresh cranberries
- Edible gold foil or gold luster dust
Directions
In a medium bowl, melt the white chocolate in the microwave for 15 second intervals, mixing between each interval, until it is smooth. Set aside to cool.
In a large bowl or the bowl of a stand mixer, use an electric mixer with the whisk attachment to beat the cream cheese with the powdered sugar, orange zest, cinnamon and sea salt until it is well combined and smooth.
Add the melted white chocolate and mix until combined. Do not over-mix.
Refrigerate the mixture for 20-30 minutes to stiffen.
Use a piping bag to pipe 1 tablespoon of the cream cheese filling into each shell and top with a little extra orange zest, a cranberry and some gold dust.
Refrigerate for another 20-30 minutes or so to set. Once chilled, serve.
Tips
These mini pies can be made in advance and stored covered in the refrigerator for up to a week. Serve cold or slightly chilled.
To freeze the pies, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Thaw by bringing them to room temperature for a few hours before serving or thaw in the refrigerator overnight.
