The tang of cream cheese is an ideal foil for all sorts of donuts.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
We love this sweet, creamy filling for our Texas kolaches recipe.
This pastry is usually drenched in sugar syrup and topped with crushed pistachios.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
These Sicilian treats are one of America's favorite Italian pastry.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
Cretan cooks traditionally add raki—the local version of Italy's grappa—to the dough for these pies.
Substitute ricotta for brocciu, which is almost impossible to find here.
Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.
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Though this recipe may sound a bit complicated, it's actually quite simple to make. The result is both sweet and savory, yielding a delicious dish that can be served as an appetizer, main course, or even dessert.
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Source: Six Course Dinner