Produced by Lucy Fitzgerald
Butter Cream Frosting. Chocolate Ganache. Raspberry-Lemon Pie (aka The Man Pleaser). From deeply decadent to light and fresh, here are our best desserts to savor.
Pineapple and Chocolate Empanadas
• 1/2 cup unsalted butter, softened
• 1/2 of an 8-ounce package cream cheese, softened
• 1-1/3 cups all-purpose flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon vanilla
• 1 Recipe each Chocolate Ganache and Pineapple Filling
• 1 egg
• 2 tablespoons water
• Turbinado (raw) sugar
• Powdered sugar; finely grated Oaxacan or Mexican chocolate; toasted pepitas (pumpkin seeds)
• Mexican vanilla or cinnamon ice cream
In bowl beat butter and cream cheese with electric mixer on medium speed until smooth and creamy. Beat in flour, sea salt, and vanilla until mixture comes together and is no longer crumbly. Shape dough into ball; divide in half. Wrap each portion; chill 1 hour.
On floured surface roll out each dough portion to 12-inch circle about 1/8-inch thick. Using 5-inch round cutter, cut each into 6 circles, rerolling scraps. Spoon
1 heaping tablespoon Ganache in center of each of 6 circles and 1 heaping tablespoon Pineapple Filling in center of remaining circles. Beat together egg and water. Brush some egg mixture onto edges of circles; fold dough in half over filling; seal edges. Place on lightly greased baking sheet. Brush empanadas with egg mixture. Sprinkle chocolate-filled empanadas with turbinado sugar. Prick pineapple-filled empanadas with fork. Bake in 350°F oven 15 minutes or until golden.
To serve, sift powdered sugar over empanadas and sprinkle with chocolate. Sprinkle pepitas beside empanadas. Top pepitas with ice cream.
In bowl combine 2-1/2 ounces bittersweet chocolate, chopped, and 2 teaspoons unsalted butter; set aside. In saucepan cook and stir 1/3 cup whipping cream over medium heat until bubbles form around edge of pan. Whisk in 4 teaspoons unsweetened cocoa powder, 1/4 teaspoon vanilla, and 1/8 teaspoon salt. Add 2-inch-long cinnamon stick. Pour over chocolate mixture; stir until mixture is smooth and shiny. Remove cinnamon stick. Cover; set aside at room temperature until thickened, or cover and chill overnight. Let stand at room temperature 30 minutes or until softened before using. Makes 2/3 cup.
In bowl combine 4 teaspoons each dark rum and warm water. Stir in 3 tablespoons raisins. Cover; set aside. Place 1/3 cup coarsely chopped fresh pineapple in food processor. Cover and process until mixture is smooth (makes about 3 tablespoons).
In saucepan combine pineapple, 1 tablespoon sugar, and 2 teaspoons cornstarch. Cook and stir until thickened and bubbly. Stir in raisin mixture, 3 tablespoons each toasted coconut and toasted chopped pecans. Cover; chill for at least 1 hour. Makes 2/3 cup.
Click here to see more recipes from New York’s landmark restaurant Rosa Mexicano.
Photograph: Peter Krumhardt