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Coeurs a la Creme

For a sweeter version, use sweetened vanilla yogurt. You'll need eight 4-inch coeur a la creme molds to form the desserts.

  • yield: Makes 8

Ingredients

  • 7 sheets phyllo dough (7 by 13 inches), available in the frozen-food section of your supermarket
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons confectioners' sugar, sifted
  • 1 cup cottage cheese
  • 8 ounces cream cheese, room temperature
  • 1 cup plain yogurt
  • 1 pomegranate, (optional)
  • 12 edible sweetheart rose petals, (optional)

Directions

  1. Step 1

    Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners' sugar in a fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough.

  2. Step 2

    Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until the butter solidifies, about 10 minutes.

  3. Step 3

    Using a coeur a la creme mold as a guide, cut out four hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.

  4. Step 4

    Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight container.

  5. Step 5

    Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur a la creme molds, and set aside.

  6. Step 6

    Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.

  7. Step 7

    If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer puree to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk remaining teaspoon sugar into juice.

  8. Step 8

    When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve immediately.

Source
Martha Stewart Living, February 1999

Reviews (4)

  • 12 Jan, 2011

    They also carry these molds at Sur la Table if you have one in your area.

  • 2 Feb, 2008

    You are probably gonna need to hit up an actual culinary supply store. These are a very specific mold designed for only this use so it will be hard to find at Chain stores, unless maybe Williams Sonoma. I found mine today at a Supply Store in Toronto's St.Lawrence Market for $5 a piece. So I would try to find a real deal cooking supply place, you will get them for much cheaper as well.

  • 31 Jan, 2008

    I would try Linen's and Things, or Bed Bath and Beyond or really any craft store. Especially with Valentines coming up I would think there would be lots of heart shaped baking molds.

  • 18 Jan, 2008

    OH WOW! ALL I NEED NOW IS TO FIND THE MOLDS "4 INCH COEUR A LA CREME MOLDS" ANY IDEAS?