Cream Cheese Crostata With Orange Marmalade Recipes

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CREAM CHEESE CROSTATA WITH ORANGE MARMALADE



Cream Cheese Crostata with Orange Marmalade image

Categories     Nut     Dessert     Bake     Cream Cheese     Orange     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Crust
1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup plus 1 tablespoon sugar
2/3 cup orange marmalade
1/2 cup sliced almonds, toasted

Steps:

  • For crust:
  • Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
  • Preheat oven to 400°F. Spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
  • For filling:
  • Beat cream cheese, mascarpone cheese, and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle almonds over. (Can be made 1 day ahead. Cover; chill.)

ORANGE CREAM CHEESE FROSTING



Orange Cream Cheese Frosting image

Great on Carrot Walnut Cookies (see recipe).

Provided by Debbie Rowe

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 50

Number Of Ingredients 6

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 ½ cups confectioners' sugar
¾ cup chopped walnuts

Steps:

  • Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
  • Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
  • Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g

CREAM CHEESE CROSTATA WITH ORANGE MARMALADE



Cream Cheese Crostata With Orange Marmalade image

As published in Bon Appetit, Crostata con Crema di Formaggio e Marmellata di Arance Amare was touted as being one of the most popular desserts at Restaurant Zibibbo in Florence. I love a recipe that has few ingredients and a simple preparation, but results in a nice presentation and fabulous flavor. This is one of those. Actually, I did not try the crust recipe, as I had an extra crust already made that I needed to use so I used it. I do intend to make this again soon, though, and will update the recipe as to the results. Prep time includes 2 hours chill time. The recipe was credited to Chef Benedetta Vitali of Zibibbo.

Provided by GaylaJ

Categories     Dessert

Time 2h33m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups cake flour
4 1/2 tablespoons sugar
1/2 large egg yolk
9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 (8 ounce) package cream cheese, room temperature
3/4 cup mascarpone cheese
1/2 cup sugar, plus
1 tablespoon sugar
2/3 cup orange marmalade
1/2 cup sliced almonds, toasted

Steps:

  • For crust:.
  • Mix flour and sugar together on work surface and make a well in center of mixture. Add egg yolk and scatter butter cubes over flour mixture. Using your hands, gently mix the ingredients together until well blended and dough forms. Flatten into disk, wrap in plastic, and chill at least 1 hour or overnight.
  • Preheat oven to 400°F and spray 9-inch tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
  • For filling:.
  • Beat cream cheese, mascarpone, and sugar in medium bowl until smooth. Spread evenly in cooled crust and chill 1 hour.
  • Spread marmalade (I let it come to room temperature first) evenly over filling and sprinkle almonds over.
  • Can be made 1 day ahead; cover and chill.

Nutrition Facts : Calories 488.7, Fat 26, SaturatedFat 14, Cholesterol 77.1, Sodium 109.2, Carbohydrate 61.3, Fiber 1.3, Sugar 38.4, Protein 5.4

CHOCOLATE CROSTATAS WITH MARMALADE



Chocolate Crostatas with Marmalade image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h33m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon salt
10 tablespoons (1 1/4sticks) cold unsalted butter
Ice water
1 1/2 cups marmalade or apricot preserves
Candied Orange Peel, recipe follows
1 large navel orange
3/4 cup sugar
1/2 cup water
1/2 cup semisweet chocolate chips

Steps:

  • Line a heavy large baking sheet with parchment paper. Mix the flour, cocoa powder, sugar, orange peel, and salt in a food processor. Add the butter. Blend until clumps form. Add 2 tablespoons of ice water and blend. Add more ice water, 1 tablespoon at a time, until the dough forms. Turn the dough out onto a work surface and knead briefly to form a smooth dough. Gather the dough into a ball then divide the dough into 8 equal pieces. Flatten each piece into a disk.
  • Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round. Spoon 1 generous tablespoon of the marmalade into the center of the round. Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered. Pleat loosely and pinch the dough to seal any cracks. Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart. Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
  • Preheat the oven to 375 degrees F.
  • Bake the crostatas until the crusts are set, about 18 minutes. Cool for 10 minutes. Slide a metal spatula under the crusts to free the crostatas from the baking sheet. Garnish with the candied orange peel and serve warm.
  • Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
  • Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
  • Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
  • Yield: about 12 candied peels
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Inactive Prep Time: 1 hour, 15 minutes

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING



Carrot Cake with Marmalade Cream Cheese Frosting image

Categories     Cake     Cheese     Fruit     Nut     Vegetable     Dessert     Bake     Cream Cheese     Orange     Walnut     Carrot     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

Cake
2 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 large eggs
3/4 cup vegetable oil
3/4 cup sugar
2/3 cup packed golden brown sugar
1/2 cup orange marmalade
1/2 cup orange juice
3 cups (lightly packed) grated peeled carrots
3/4 cup chopped toasted walnuts
Frosting
4 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
1 1/4 cups (about) orange marmalade
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 teaspoons grated orange peel
1 1/4 cups finely chopped toasted walnuts (about 6 ounces)

Steps:

  • For Cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
  • For Frosting:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
  • Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
  • Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

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  • Mix flour and sugar together on work surface. Make well in center of mixture; add egg yolk. Scatter butter cubes over flour mixture. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill at least 1 hour or overnight.
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