Blood Orange Pie Bites
Blood Orange Pie Bites could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 36 and costs 13 cents per serving. One serving contains 92 calories, 1g of protein, and 7g of fat. This recipe from Chocolate Moosey has 309 fans. If you have flour, sugar, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is very bad (but still fixable). Similar recipes include Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices, Blood Orange Salad + Ginger and Cayenne Blood Orange Vinaigrette, and Blood Orange Pie.
Servings: 36
Ingredients:
1/3 cup blood orange juice
1 Tablespoon blood orange zest
6 ounces cream cheese, softened
1 egg
2 cups flour
2 Tablespoon sugar
1 cup (2 sticks) unsalted butter, softened
Equipment:
plastic wrap
bowl
oven
whisk
wire rack
Cooking instruction summary:
In a large bowl, beat together the cream cheese and butter until light and fluffy, about 2-3 minutes. Gradually beat in the flour and sugar. Wrap the dough in plastic wrap and chill at least 15 minutes.Preheat oven to 425F degrees. Have two mini muffin pans ready. Divide the dough into 36 pieces. Press the dough into the bottom and up the sides of each cup, forming a mini pie. Chill in the refrigerator as you prepare the filling.Whisk together the sugar and egg until smooth then whisk in the juice, zest, and flour.Take the muffin pans out of the refrigerator. Fill each mini pie with some of the filling. Bake 15-18 minutes or until set. Let cool for a few minutes then remove to a wire rack and cool completely. Once cool, dust with powdered sugar.
Step by step:
1. In a large bowl, beat together the cream cheese and butter until light and fluffy, about 2-3 minutes. Gradually beat in the flour and sugar. Wrap the dough in plastic wrap and chill at least 15 minutes.Preheat oven to 425F degrees. Have two mini muffin pans ready. Divide the dough into 36 pieces. Press the dough into the bottom and up the sides of each cup, forming a mini pie. Chill in the refrigerator as you prepare the filling.
2. Whisk together the sugar and egg until smooth then whisk in the juice, zest, and flour.Take the muffin pans out of the refrigerator. Fill each mini pie with some of the filling.
3. Bake 15-18 minutes or until set.
4. Let cool for a few minutes then remove to a wire rack and cool completely. Once cool, dust with powdered sugar.
Nutrition Information:
covered percent of daily need
