Yum's The Word!- Femina

Cakes, pastries and parfaits... What better way to rejoice! Joe Manavalan dishes out choicest of Viennese desserts for our 45th anniversary celebrations

Little Cheesecakes
Serves: 15
Time required: 60 minutes

Ingredients
450 g flour
4 eggs
2 tbsp olive oil
a pinch of salt
For the filling:
250 g Pecorino cheese, grated (or Philadelphia cream cheese)
25 g sugar
1 tsp lemon rind, finely grated
1 tsp lemon juice
4 egg yolks

Method:
Sift the flour onto a work surface and make a well in the centre. Add three eggs, the oil and salt and mix the ingredients together to form a soft dough, adding one or two tablespoons of lukewarm water as required. Knead the dough until smooth and pliable.
Shape into a ball, cover and chill for 30 minutes.

To prepare the filling:
Place the cheese, sugar, lemon rind, lemon juice and the egg yolks in a bowl and mix thoroughly.
Flatten the dough on a work surface and roll out to a thickness of 1.25 cm. Cut into circles of approximately 7.5 cm diameter, each. Put a little of the filling in the centre and fold over one half of the dough to enclose the filling. In the meantime, break the remaining egg and keep the egg white in a bowl. Brush each cake with the remaining egg white and place on a greased baking sheet. Bake in a preheated oven (1800 C) for 30 minutes or until puffed and golden. Serve hot.

Continued...

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