I made these for a Christmas brunch-- they were well recieved and very easy to do -- just a cream puff . Diane's Home Cookin Chapter: Dessert Pastry Type &Tarts Profiteroles With Ricotta Mascarpone Recipe Courtesy Giada De Laurentiis ======================================================================== 1/2 cup water 1/4 cup unsalted butter, cut into pieces 1-1/2 teaspoons plus 3 tablespoon sugar pinch of salt 1/2 cup all purpose flour 3 large eggs 1 (8-ounce) container mascarpone cheese 3/4 cup ricotta cheese 1 teaspoon vanilla extract 1/2 cup chocolate-hazelnut spread (such as Nutella) 1/4 cup whipping cream 1/4 cup hazelnuts, toasted, husked, chopped . Preheat the oven to 375 degrees F. Line a heavy large baking sheet with a silpat or parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes. Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet). Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely. Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid. Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve Exported from Home Cookin 5.5 (www.mountain-software.com)

Topo, I've looked over the link, I think I would try your original recipe w/o the lemon, use the pomegranate liqueur for the flavoring, with the option of the Pomegranate Sauce, it would make a great presentation. I will try that way when I next make it. Totally agree w/you about sharing recipes, can you image if recipes weren't shared, porridge might still be the staple in our daily menus. I know for a fact that someone gave her that tart recipe; I just dont know who. In fact, while out w/friends one evening this topic came up and there was a women in the group knew exactly what I was talking about, she had the recipe but someone stole her personal cookbook with that recipe in it, maybe it was MY COUSIN!!! "You can check the torture newsgroups for techniques" LOL !! I have 3 recipes I want to work with; one w/a small amount of ricotta, another w/a small amount of amaretti cookies crushed in the batter, and the other escapes me right now. Each different, so I will try my hand at breaking down each recipe into 3rds as each recipe makes approx 40 tarts & I basically just want samples. Who knows may end up with something far better. Lucy

I don't know if it's simpler, but sfingi are easy and great. The source I got them from seems to trace back to this recipe: https://www.allrecipes.com/recipe/20354/sfingi/ They're absolutely delicious little fried ricotta doughnut balls. Marcolo said they were a Sicilian treat for, I think, St. Joseph's day. Definitely a specific saint's day. But he accepted that Jews borrow all kinds of fried treats for Hanukkah. I say, they're adaptable to any day!

When the family was growing up I used to do a lot of holiday cookie baking to make up boxes or trays for gifting to neighbors, the kids' friends' parents, coworkers, etc. Now on my own, kids long gone and me retired, I rarely do much holiday baking anymore. Too many diet restrictions/allergies with the family and they are too transient at this time of year as well for perishable food items. I still bake a couple of different cookies at this time of year. If family IS in town at all, I am required to make lemon bars :-) Although not particularly holiday-ish and I make them year round anyway, they are hands down the family favorite and I'd be in trouble if they were not included! Others I seem to make only at this time of year: chocolate crinkles peanut butter blossoms sweet dream (coconut) bars thumbprint cookies with apricot or raspberry mincemeat tarts chocolate truffles My mom always made spritz cookies at Christmas. And my sister always makes something called melting moments. If I am not making to give away, I would pick the mincemeat tarts, oatmeal cranberry or molasses for myself.