Mini Fruit Pizzas with Lemon Cream Cheese Frosting
Mini Fruit Pizzas with Lemon Cream Cheese Frosting takes roughly 4 hours and 30 minutes from beginning to end. This recipe serves 36. One serving contains 200 calories, 2g of protein, and 5g of fat. For $1.23 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 38 people have made this recipe and would make it again. If you have lemon zest, unsalted butter, flour, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Classy. With a spoonacular score of 12%, this dish is rather bad. Users who liked this recipe also liked Mini Brownie Fruit Pizzas with Cream Cheese Frosting, Rainbow Bagel Fruit Pizzas with Strawberry Cream Cheese + VIDEO, and Mini Fruit Pizzas.
Servings: 36
Preparation duration: 30 minutes
Cooking duration: 8 minutes
Ingredients:
2 tsp baking powder
1 1/2 cups cake flour
8 oz cream cheese, softened
2 large eggs
1 1/2 cups all-purpose flour*
Sliced fresh fruit, for topping**
1 1/4 cups granulated sugar
1/4 tsp lemon extract
1 Tbsp fresh lemon juice
2 tsp lemon zest
1 1/2 cups powdered sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 tsp vanilla extract
Equipment:
mixing bowl
whisk
stand mixer
bowl
plastic wrap
oven
baking paper
baking sheet
wire rack
Cooking instruction summary:
In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk 20 seconds, set aside.In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and sugar until creamy and slightly pale and fluffy, about 1 - 2 minutes. Mix in eggs one at a time, then blend in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Divide dough into two equal portions, shape each into a disk and cover with plastic wrap. Chill 3 hours or up to overnight. Preheat oven to 375 degrees. Dust a clean working surface with a fair amount of flour, remove one dough from refrigerator, unwrap and place on floured surface. Sprinkle top with flour and roll to 3/8-inch thickness (right between 1/2-inch and 1/4-inch). Cut into 2 1/2-inch rounds then transfer to a Silpat or parchment paper lined baking sheet. Bake in preheated oven 7 - 9 minutes (cookies won't become golden so don't over-bake. You want them slightly set but they should still make an indentation when touched). Remove from oven and allow to cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Repeat process with remaining dough. Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.For the Lemon Cream Cheese Frosting:In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy. Mix in lemon juice, vanilla, and lemon extract. Add powdered sugar and whip mixture several minutes longer until fluffy.*Scoop and level each flour, vs spoon an level. All of my recipes use the scoop and level method but I thought I'd throw it out there because it's very important for this recipe so your dough isn't sticky. If you live in high humidity you may even want to add in an additional 1/4 cup of flour.**I recommend using berries (strawberries, raspberries, blueberries, blackberries, huckleberries, etc), kiwi, pineapple, peaches or mangos and dicing fruit into small pieces (except kiwis - slice those).Recipe Source: Cooking Classy
Step by step:
1. In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt.
2. Whisk 20 seconds, set aside.In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and sugar until creamy and slightly pale and fluffy, about 1 - 2 minutes.
3. Mix in eggs one at a time, then blend in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Divide dough into two equal portions, shape each into a disk and cover with plastic wrap. Chill 3 hours or up to overnight. Preheat oven to 375 degrees. Dust a clean working surface with a fair amount of flour, remove one dough from refrigerator, unwrap and place on floured surface. Sprinkle top with flour and roll to 3/8-inch thickness (right between 1/2-inch and 1/4-inch).
4. Cut into 2 1/2-inch rounds then transfer to a Silpat or parchment paper lined baking sheet.
5. Bake in preheated oven 7 - 9 minutes (cookies won't become golden so don't over-bake. You want them slightly set but they should still make an indentation when touched).
6. Remove from oven and allow to cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Repeat process with remaining dough. Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.For the Lemon Cream Cheese Frosting:In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy.
7. Mix in lemon juice, vanilla, and lemon extract.
8. Add powdered sugar and whip mixture several minutes longer until fluffy.*Scoop and level each flour, vs spoon an level. All of my recipes use the scoop and level method but I thought I'd throw it out there because it's very important for this recipe so your dough isn't sticky. If you live in high humidity you may even want to add in an additional 1/4 cup of flour.**I recommend using berries (strawberries, raspberries, blueberries, blackberries, huckleberries, etc), kiwi, pineapple, peaches or mangos and dicing fruit into small pieces (except kiwis - slice those).Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
