Tag: eggs

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

mini pasqualine recipe - Recipe by Tavolartegusto


The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

mini pasqualine recipe - Recipe by Tavolartegusto

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe

PREPARATION TIMES





Preparation Cooking Total
45 minutes 15 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 322 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 6 pieces

    • 2 rolls of shortcrust pastry you can buy or make at home
    • 600 kg of cleaned chard or spinach
    • 200 g of cow’s milk ricotta
    • 3 tablespoons parmesan
    • 1 small fresh spring onion
    • 1 teaspoon of oil
    • fresh marjoram or dried marjoram
    • 1 egg + 6 eggs (classic or quail for the filling)
    • salt

Equipment

Method

How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto

storage

They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers

Sweet Girelle, the quickest and easiest Easter dessert there is. Just 10 minutes in the oven and it’s ready. – Gordon Ramsay’s version

sweet swirls


sweet swirls

Don’t be fooled by their shape, it is not at all difficult to prepare this dessert. With a minimum of effort, you will get sweets very similar to famous snacks, but much more genuine. To prepare and enjoy with the whole family, at any time of the day, or as a snack for your little ones. You can fill your rolls with cream of your liking, as well as the surface.

Sweet Girelle

Ingredients:

  • 150 g of flour
  • 5 eggs
  • 80 g of sugar
  • a level teaspoon of baking powder
  • vanilla essence
  • hazelnut cream

Method:

To prepare the swivels, start putting the eggs with the sugar in the mixer, whip them until you obtain a frothy mixture. Add the vanilla, sifted flour and baking powder. Cover a baking tray with baking paper, level the mixture using a spatula. Bake in preheated oven at 180°, for about ten minutes. Remove from the oven, turn it over onto another sheet of baking paper, and remove the baking sheet.

Spread with the hazelnut cream, roll it up on itself, delicately, place in the fridge to rest for about an hour. After this time, remove the baking paper, cut the roll into slices, and here are your rolls. For an even more delicious treat, you can frost one side with dark chocolate.

Read also: Homemade Easter eggs with a surprise chosen by you, all you need is some chocolate and a balloon, very easy

sweet swirls

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