A May Must-Have: Bluegrass Piettes

What dishes did you make for your Derby parties this past weekend? Any bourbon involved? We’d love to see some pictures! Share them with us via Facebook and Twitter, #KYFresh!

Maggie Green, author of The Kentucky Fresh Cookbook, shares the following recipe for Bluegrass Piettes in honor of her aunt Mary. She says this finger dessert is a favorite of her sister, who lives in Baltimore and serves it when she hosts Derby parties for her Preakness-loving friends.

piettes2Cream Cheese Pastry
2 tablespoons butter, melted and cooled
1⁄4 cup granulated sugar
2 tablespoons light brown sugar
1 tablespoon unbleached all-purpose flour
1 large egg
1⁄4 cup light corn syrup
2 tablespoons Kentucky bourbon
1⁄8 teaspoon salt
1⁄2 cup chopped pecans
1⁄2 cup semisweet mini chocolate “morsels” (mini chocolate chips)

Preheat the oven to 375°F. Generously spray three 12-cup mini-muffin pans with nonstick cooking spray. Shape the Cream Cheese Pastry into 1-inch balls. I use a #100 scoop or a melon baller. Place the balls of dough in the cups of the muffin pans. Using your index finger or the blunt end of thick wooden spoon, make an indentation in each ball of dough, forming a small pastry shell. Press the dough up the sides of the muffin pan.
For the filling, mix the butter and sugars until dissolved. Stir in the flour, egg, corn syrup, bourbon, salt, pecans, and chocolate chips. Using a teaspoon, fill each pastry shell half full. Do not overfill, or the filling will bubble out during baking. Bake for 25 minutes, or until the filling puffs up and the crust is golden brown. Cool slightly in the pan. Run a thin knife around the edges of the piettes to loosen, and then carefully remove them to a rack to cool completely.

Enter our weekly giveaway to receive this and hundreds of other great KY recipes in Green’s latest book, The Kentucky Fresh Cookbook! We will draw the winner Friday May 10 at 1 pm.


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