calla lily tuile cookie with lemon ricotta

 The Iron Craft Challenge  is one of those things I wish I had time to accomplish since my recent life change.  I have set out ambitious plans for each of the weekly projects, but time has shuffled those ideas to the back burner.  However, this week, I had a couple of flower-making ideas slated for the blog in time for Mother’s Day and thought it was fitting for this week’s Iron Craft Challenge 18: April Showers.  The challenge is to bring May flowers, crafted any way you like.

As I have a penchant for crafting with food, I made bouquets of cally lily tuile cookies filled with lemon ricotta.  How?  Well, your simple fortune cookie batter just got reshaped into these spring flowers.

 

I had my first attempt at fortune cookies over ten years ago when my best friend shared her discovery of Martha Stewart’s recipe.  This was right when Martha catapulted fortune cookies into trend status.  Since then, I have made hundreds of fortune cookies for friends and family over the past decade.  I have also taken Martha’s trusted recipe to make my own creations from the batter.  The calla lily is one that I’ve been proud of creating, as well as a very simple and perfect food craft for this time of year.

 

To make your template, you will need: a 4″ x 4-1/2″ cut sheet of paper, a plastic cutting sheet (or similar flat plastic item), pencil, scissors, X-Acto knife, and cutting mat.

a. Fold your sheet of paper in half lengthwise.

b. Cut into a spade shape.

c. Trace on plastic cutting sheet.

d. Using an X-Acto knife, cut a hole through.  Insert your scissors through the hole, and cut on the marked line.

 

You are welcome to use your favorite tuile or fortune cookie recipe.  Here is the link to Martha Stewart’s fortune cookie recipe  that I’ve counted on for years.

Make the batter as instructed.  For this particular recipe, substitute with lemon extract and add a few drops of yellow food color. 

1. Spread a thin layer of batter over the stencil.  You can fit three in one cookie sheet, which is also the ideal number to get through the next step.

2. Bake until golden (with my oven, it takes three and a half minutes with a timer).  Quickly remove cookie from the pan with a spatula and roll up each side as shown.  Fold the sides with a slight curl.  You will need to work quickly while the cookie is hot, and quickly repeat for the remaining two cookies on the sheet.

3. Place on a cooling rack.

4. Pipe the lemon ricotta filling.

 For the lemon ricotta filling, you will need:

One package of stovetop lemon pie

2 cups of milk

1 cup of ricotta cheese

Yellow food color

Red food color.

Prepare the pie filling according to package instructions, however, substitute the water with milk.  Let cool.  Combine ricotta cheese.  Add a few drops of yellow food color and one drop of red food color for a light orange tint.

Once the lemon ricotta filling is piped, the cookie must be served immediately to maintain its crisp texture.

 This single recipe yields 4 dozen cookies — there’s enough cally lily tuile cookie bouquets to share with everyone!

Enjoy!