Since I haven't made this recipe, I felt that the photograph was important to the recipe until I can make it and photograph my version.
This looks amazing and it could very well be made with other types of fruit and different cookies for the lid! I can even imagine a pudding recipe with various cookie lids.
I will definitely make this.
strawberry pot pies with sugar cookie lid
Author Notes: Warm and creamy fruit fillings with a crispy and chewy sugar cookie lid. - Mandy @ Lady and pups
Serves 4
The lid
- 1/3cup unsalted butter, room temperature
- 1/3cup sugar
- 1tablespoon brown sugar
- 1/2teaspoon lemon zest
- 1small egg, or 2/3 large egg
- 1teaspoon lemon juice
- 1cup all purpose flour
- 1/3teaspoon baking soda
- 1/8teaspoon salt
fruit fillings
- 500gram of strawberries
- 8tablespoons creme fraiche
- 4tablespoons brown sugar
- 4teaspoons lemon juice
- Make the lid: With a wooden spoon or whisk, stir the unsalted butter, sugar, brown sugar and lemon zest together vigorously. You can of course do this with a handheld mixer which I assume is much easier. Then stir in the lemon juice and egg and whisk until fully incorporated. Add the flour, baking soda and salt. Stir the dough together until everything is thoroughly incorporated. Cover the dough with plastic wrap and chill in the fridge for 30 min.
- To bake: Preheat the oven on 350ºF/ 175ºC. Cut the strawberry into halves or quarters depending on the size. The chunks should stay nice and large so they don’t completely disappear during baking. Mix the strawberries with creme fraiche, sugar and lemon juice. Divide the mixture into 4 small ramekins preferably with diameters no bigger than 3.5″/9 cm, and fill them up to 90% full. Prepare 2 tbsp of powdered sugar in a bowl. Take a large ice-cream scoop and tightly pack it with the chilled cookie dough. Drop it in the powdered sugar and roll it to evenly dust the surface. Use your hand to press the dough down to a thick disk that fits the diameter of the ramekins. Place the cookie disk on top of the filling and press lightly around the edges to make sure the dough covers the entire ramekins. Repeat with the other three. You can also keep all the components in the fridge and make one single serving at a time as needed. Bake in the oven on 350ºF/ 175ºC for 15 min, then lower the temperature down to 320ºF/ 160ºC and bake for another 10~15 min until the cookie top is golden brown and puffed. Dust with powdered sugar and serve immediately.
Enjoy!
Peace in the Kitchen!
