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Phyllo Dough Baked Italian Rice Cake

A simple, yet festive rice cake wrapped in filo dough is such a simple way to elevate a rice dish. It’s beautifully presented and super delicious too.  It reminds me a bit of the traditional Persian rice and meat-stuffed cabbage “cake.” This has always been one of my favorite meals. But, shifting the “crust” to phyllo dough and reworking the spices into Italian ecstasy with more veggies and less meat has created a new, brilliant way to eat a veggie “cake.” Phyllo Dough Baked Italian Rice Cake Cake Crust: 1 pkg. frozen phyllo dough, thawed Rice Cake Filling: 4 Tbs. butter 2 cups Basmati rice 4 cups water or veggie broth 1 ½ cups frozen spinach 8 oz. Italian Tomato Bruschetta 8 oz. crème fraîche 3 large eggs kosher salt and pepper 1 Tbs. dehydrated Italian herbs 8 oz. Provolone cheese, thinly sliced 4 oz. Bresaola 4 oz. whole milk mozzarella cheese, grated In a large saucepan, combine the butter, rice, water, and spinach. Bring to a rolling boil and then reduce to a simmer. Simmer f...
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Lemon Cream Cake Cookies




Lemon Cream Cake Cookies 

Cookies:
2 1/2 cup all-purpose flour
1 cup sugar
1/2 cup (8 Tbs.) butter, room temperature
1/4 cup cream cheese, room temperature
1/4 cup fresh lemon juice
1 large egg, room temperature
2 Tbs. lemon zest + for garnish and decoration
2 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. sea salt

 

Icing:
3/4 cup powdered sugar
2 tsp. whole milk
2 tsp. fresh lemon juice

 

Cream together butter and cream cheese until nice and smooth. 
Add sugar and continue beating/creaming while adding the lemon juice, egg, and vanilla (one at a time) until VERY light and fluffy. 
This will take about 7-8 minutes.


Meanwhile, whisk together the flour, cornstarch, baking soda, salt, and lemon zest. 
Fold into the creamed and very airy mixture.
Chill for 2-3 hours.

 

Preheat the oven to 350 degrees.


Using a melon baller or spoon, scoop the dough into 1-2″ diameter half-balls and bake for about 13 minutes.


Remove from the oven and while hot, create a divot in the center of each cake cookie using the back of a spoon.

 

Whisk together the powdered sugar, milk, and lemon juice until smooth.

Once the cookies are cool, drizzle the icing in the center of each divot.

 

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