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Submitted by sarick


This has a melt in your mouth cookie crust, a luscious almond cannoli filling and the dazzle of fresh whole strawberries and sweet glaze. Looks very impressive and a perfect dessert for any occasion."



1 cup plus 1 Tablespoon Confectionery Sugar

1/2 cup ground Almonds

1 1/2 cup all purpose Flour plus 2 -3 Tablespoons for dusting

9 Tablespoons salted butter [1 stick plus 1 Tablespoon]

1 Egg

Sliced Almonds to decorate

Spray butter

1 Teaspoon granulated sugar


2 cups Ricotta Cheese

2-8oz pkg of cream cheese

1 cup Confectionery Sugar

1 teaspoon Almond Extract


1 Quart Fresh Strawberries

1 cup Strawberry Jam or Preserves


Step 1: Sift together the Confectionery Sugar and 1 1/2 cup Flour in to a bowl. Add the Almonds.

Step 2: Place butter in a food processor and whirl 5 seconds. Sprinkle with the flour mixture and add the egg. Process only till it forms a ball. Divide into 2 balls and refrigerate at least 2 hours.

Step 3: Roll each ball between wax paper dusted with remaining flour, so it will not stick. Place in the pie plates, prick the edges with a floured fork. I add sliced almonds to decorate the edges, spray lightly with spray butter and then sprinkle the sugar on the edges. Chill 30 minutes before cooking

Step 4: Bake 20 minutes at 375 or till brown. Set aside and cool.

Step 5: Whirl all of the filling ingredients in a food processor only till blended and spread equally in the 2 cooled shells.

Step 6: Wash the strawberries, pat dry with a paper towel and then hull the Strawberries. Place on top of the filling.

Step 7: Microwave jam 1 minute in a small glass bowl and drizzle on top of the Strawberries for the glaze.

Note: A scoop of fresh whipped cream may be added when serving.

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each pie is 5 servings

Nutritional Information
Per Serving

no nutrition information available

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