I’m not a real Valentines day person. Not that I’m not romantic, but I think it’s a bit overrated. I mean, I was in the flower shop last week (last week! One week before Valentines day) and the roses I usually buy were 3 times more expensive than normally. I mean seriously?! I love the thought of a secret love who you surprise on Valentines day and not tell who you are. I had a present when I was 8 years old and I still don’t know who gave me the candy in the heart shaped box. I have an idea, but he wasn’t my kind of boy haha.  But to buy way too expensive stuff on a day in February? I love it more to surprise, or be surprised, on another day than de 14th of February. Then I could get 3 times the amount of roses! (If you read this, my Valentine, I love the pink ones!). 

What I do like, is a reason to bake. Valentines day is a good reason for a romantic bake. So that’s when a pie with roses came up in my mind. Raspberries and rosewater are an lovely combination and together with ricotta, honey and pie dough even better. So instead of buying a gift, you can bake it this year.

Happy Valentines day!

 

Raspberry and rose mini pie with ricotta 
makes 6 small pies

Ingredients

Pie dough
recipe from Lomelino’s pies

  • 285  g all purpose flour
  • 2 1/2 tbsp granulated sugar
  • 1/2 tsp salt
  • 275 g unsalted butter, cold
  • 5-7 tbsp ice cold water

Filling

  • 150 g raspberries, fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1/2 tsp rosewater
  • 100 g ricotta cheese
  • 1 tbsp honey

Glaze

  • 1 egg
  • 1 tbsp milk
  • pinch of sea salt

Instructions

Dough

Mix the flour, granulated sugar and salt in a bowl. Dice the butter and add it to the flour. Use your fingers to pinch the butter into the flour until the dough is crumbly.

Add the cold water gradually and mix it in with a fork. If the dough coheres when pressed together, it has enough water. Flatten the dough and cover it completely with plastic wrap. Refrigerate the dough for at least 1 hour, preferably overnight. 

Filling

Put raspberries and sugar  in a small saucepan. Bring mixture to a boil. Put in cornstarch and mix and heat until it thickens. Remove from heat and stir in de rosewater. Let cool completely

Butter and flour the pie pans.  On.a floured work surface, roll out half of the dough. Stick out rounds a bit bigger than your pan and lay this bottom crust in the pie pan. Put in refrigerator. 

Roll out the rest of the dough and stick out little circles from about 1,5 cm. Lay 5 cirkels in a line, overlapping a bit, and start rolling from the short side. Cut in half (you have a rolled rose on each side) and puch together the cutted side. You can put the “leaves” of the flowers a bit out. You need 16-18 little flowers to cover the whole cake. Of course you can also use another type of curst or decoration. Or not decorate it at all. 

Mix the ricotta with the honey and pour about 1 tbsp in each pie. Pour the raspberry filling on top and decorate with the roses. 

Place the pies in the freezer for 15 minutes, so they hold their shape while baking and preheat oven to 225 C (435 F).

Whisk the egg, milk and salt in a small bowl. Remove the pies from the freezer and glaze brush it with this. 

Reduce oven temperature to 175 C (350 F). Bake the pies on the lower rack of the oven for 20-25 minutes until golden brown. Remove from the oven and let cool completely.