How to make sweet little Christmas trees…Easy and fast recipe.
At Christmas, you can’t be without a tree! So I made little Christmas trees, to bring to the table, to offer to guests
Soft, beautiful, and delicious, and above all, easy to make. Then you can make them even more beautiful and unleash your imagination. I bought the new mold and indeed the shape is brilliant
First of all, I thought of using a dough that I knew well, that held no surprises…I needed to test the mold, I needed some certainty.
I used the dough to make muffins, I used the mold to make another dessert I knew well, but in that case, I made the wrong assessment…I’ll try again
At the table, you have to bring something new from time to time, and the little trees are perfect; also to give a gift…Soft, delicious, and beautiful…I repeated myself, but it’s the truth
I think that’s everything, if we add that they are also quick to make, you can take the risk!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
Few and good…Eggs, flour, ricotta, and candied oranges…You can find the muffin recipe here
- 14 oz ricotta
- 2 oz candied orange
- 3/4 cup sugar
- 3 tbsp orange blossom water
- 1 pinch ground cinnamon
- 1 cup powdered sugar (If you want to cover them with glaze, otherwise you will need less)
- to taste food coloring
Tools
Tree mold, mixing bowl…
Steps
I used the dough from my muffins, first attempt, so I needed a dough I knew well
Fill the mold cavities two-thirds full, otherwise it will overflow; certainly, you can cut off the excess or use it raw for one or two muffins. Removing them from the mold is very simple and they stay perfect
Prepare the filling with ricotta, candied orange chopped in the coffee grinder, together with the sugar; mix well, add cinnamon and orange blossom flavoring
Gently scoop out the little trees, and fill them with the obtained cream, close with the crumbs obtained from the previous scooping
The cream remains very moist, I preferred not to add any kind of soaking, if you wish, before filling with the cream, you can spray a little Strega liqueur, which harmonizes well with the ricotta
The muffin dough stays moist for a long time, with this paired cream, it matches perfectly!
Decorate the little trees as you see fit, I prefer them with just powdered sugar, some I covered with powdered sugar glaze.
To prepare the glaze proceed as follows: Mix the powdered sugar with a little water, add one tablespoon at a time and two drops of lemon which give shine, you should obtain a soft but not liquid mixture. Add gel food coloring, again, little by little until you achieve the desired color. Use a piping bag to decorate and have fun.
Once finished, they are stored in the refrigerator due to the presence of ricotta. If you prefer to make in two steps, you can leave them out of the fridge for two to three days; I recommend filling a few hours before, better the day before, just to achieve an excellent result and a good moisture that guarantees the dessert, as I often say…Melt-in-the-mouth
