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1
recipe Hazelnut Pastry
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1
egg, lightly beaten
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1
8 ounce carton mascarpone cheese
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1/4
cup granulated sugar
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1/2
teaspoon vanilla
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2
eggs, lightly beaten
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1 1/4
cups canned pumpkin
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3/4
cup evaporated milk
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1/4
cup granulated sugar
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1/4
cup packed brown sugar
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1/4
cup Frangelico (hazelnut liqueur)
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1/2
teaspoon ground cinnamon
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1/2
teaspoon ground ginger
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1/4
teaspoon salt
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1/4
teaspoon ground nutmeg
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1
recipe Glazed Hazelnuts
1. Prepare Hazelnut Pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
2. In a small bowl, combine the 1 egg, the mascarpone cheese, 1/4 cup granulated sugar, and the vanilla. Beat with an electric mixer on low to medium speed until smooth. Cover and chill for 30 minutes.
3. Preheat oven to 325 degrees F. Pour mascarpone cheese mixture into crust, spreading evenly. In a medium bowl, combine the 2 eggs, the pumpkin, evaporated milk, 1/4 cup granulated sugar, the brown sugar, Frangelico, cinnamon, ginger, salt, and nutmeg. Slowly pour over mascarpone cheese mixture, spreading evenly.
4. Cover edge of pie with foil to prevent overbrowning. Bake about 1 hour or until a knife inserted near the center comes out clean. Meanwhile, prepare Glazed Hazelnuts.
5. Cool pie on a wire rack. Cover and chill within 2 hours. Before serving, sprinkle pie with the glazed nuts. Makes 8 servings.
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2/3
cup hazelnuts (filberts)
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1 1/2
cups all-purpose flour
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2
tablespoons sugar
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1/2
teaspoon salt
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1/2
cup butter
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4
- 6
tablespoons milk
1. Preheat oven to 325 degrees F. Place hazelnuts (filberts) in a shallow baking pan. Bake for 10 to 12 minutes or until toasted, stirring occasionally. Rub hazelnuts in a clean kitchen towel to remove skins. Place nuts in a food processor or blender. Cover and process or blend until finely ground.
2. In a medium bowl, stir together the ground hazelnuts, all-purpose flour, sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle milk over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional milk, 1 tablespoon at a time (4 to 6 tablespoons total), until all is moistened. Shape into a ball. Wrap in plastic wrap; chill about 1 hour or until dough is easy to handle.
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butter
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1
cup hazelnuts (filberts)
Line a baking sheet with foil; butter foil. Set aside. Place 1 cup hazelnuts (filberts) in a shallow baking pan. Bake in the 325 degrees F oven for 10 minutes, stirring once. Rub hazelnuts in a clean kitchen towel to remove skins. Coarsely chop hazelnuts.
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this recipe sounds great is a PREview not a REview
10/18/2011 03:17:18 PM Report AbuseBecause I was taken with the pie ingredients and not the work of this particular crust, I used my own pie crust. On the filling, I used three eggs, instead of two, and I cut the evaporated milk down to 1/2 cup. Heaven!
10/10/2011 12:10:43 PM Report AbuseThis recipe is definitely a keeper. Even the folks in my family that don't like pumpkin pie loved this one. Yes, preparing the hazlenuts is a bit tedious but I did that a day ahead. I used a regular pie tin which worked out fine.I did have to bake it about 20 minutes longer that the recipe suggests and when I poured the pumpkin mixture over the cheese mixture it became more marbled than layered like I had envisioned. Whatever - it was delicious.
11/28/2009 08:30:00 AM Report AbuseIt's a lot of work. There's a lot that's not stated in the recipe. Make sure your pie crust is deep dish. or you won't get most of the pumpkin filling in. No, pre-crushed hazelnuts that you find at the grocery store don't work because you can't get rid of all of the skin. While the recipe wasn't bad, it wasn't as phenomenal as I expected it to be. I do plan on reviewing again after baking using the lessons I've learned, though.
11/21/2009 11:24:20 PM Report AbuseExquisite! Although not exactly easy to make.
11/7/2009 07:25:59 AM Report Abuse