Frank's Recipes! Coeurs a' la Creme

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Coeurs a' la Creme

7 7x13 inch sheets phyllo dough
3 tablespoon unsalted butter, melted
6 tablespoon confectioners' sugar, sifted
1 cup cottage cheese
8 oz cream cheese, room temperature
1 cup plain yogurt
1 pomegranate, optional
12 edible sweet heart rose petals, optional

Heat oven to 375 deg F. Line a baking sheet with parchment paper. Place 1 sheet of phyllo on a clean dry surface. Cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo dough lightly with melted butter. Place 2 tablespoon of confectioners' sugar in a fine sieve, dust the phyllo with sugar. Top with a second sheet. Repeat with all sheets. Fold stack in half, forming a 7 x 6-1/2 inch rectangle. Transfer to the baking sheet. Chill until butter solidifies, about 10 minutes.

Use a coeur a' la creme mold as a guide and a paring knife, cut out 4 hearts from the dough, remove the excess and discard. Bake the hearts until golden, about 10 minutes. Cool on a wire rack. Store in an airtight container.

Cut out 4 6-inch squares of cheesecloth. Dampen with water and line the molds, set aside.

Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor with a blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese and pulse until smooth, about 1 minute. Add yogurt and pulse for 15 seconds.

Divide evenly among molds, about 3/4 cup per mold. Fold overhanging cheesecloth over tops. Place molds on unlined baking pan and refrigerate. Allow to drain 4 hours or overnight.

If using, cut pomegranate in 1/2 and reserve 2 tablespoon pf seeds for garnish. Transfer the remaining seeds to the bowl of the food processor. Puree for 30 seconds. Transfer to a fine sieve set over a medium bowl. Use the back of a ladle to push down on the pulp to extract the juice. Whisk the remaining tsp of sugar into the juice.

When ready to serve, place reserved phyllo hearts on plates. Lift cheesecloth from the molds and invert the cheese hearts onto the phyllo hearts, remove the cheesecloth.

Drizzle the juice over the assembled hearts. Garnish with the reserved pomegranate seeds and rose petals. If using, serve immediately.