New This Month

Coeurs a la Creme


For a sweeter version of this tangy dish, use vanilla yogurt.

  • Yield: Makes 8

Source: Martha Stewart Living, February 1999


  • 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)


  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. 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. Using a coeur a la creme mold as a guide, cut out 4 hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.

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

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

  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. 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. 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.

Cook's Notes

You'll need eight 4-inch coeur a la creme molds to form the desserts.

Reviews Add a comment

  • MS11018218
    12 JAN, 2011
    They also carry these molds at Sur la Table if you have one in your area.
  • ShutterbugBetty
    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.
  • sjt
    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.
  • mmsrjs
    18 JAN, 2008