Tuesday, January 17, 2017

Pop't Art Recipe from EPCOT International Festival of the Arts

The new EPCOT International Festival of the Arts sounds like a lot of fun. The Festival takes place every weekend, from Friday to Monday, between now and February 20. Featuring music, visual arts, and amazing eats, this Festival seems to have it all.

There are eight Food Studios surrounding the lagoon, each showcasing a different artful approach to eating. The dishes include everything from the ultra chic at Cuisine Classique, to the playful Pop’t Art, a sugar cookie filled with Nutella and fancifully decorated, at Pop Eats.

If you can't make it to the newest EPCOT Festival, you can make the Pop’t Art at home. Here's the recipe.

Pop’t Art 
Yields 6

1/2 c sugar
1 c butter
1 egg white
2 1/2 c all-purpose flour, sifted
1/8 tsp salt
6 Tbsp Nutella
1 1/2 c powdered sugar
3-4 Tbsp milk
2 tsp vanilla extract
Food coloring

Cream sugar and butter with an electric mixer until fluffy. Add egg white and beat for 1 minute. Add flour and salt and beat at medium speed until a soft dough forms. Cover and chill for 30 minutes. Preheat oven to 300°F. Roll dough into a rectangle, approximately 1/4 inch thick, on a lightly floured surface. Cut into six, 3x5 inch rectangles. Place on parchment lined baking sheet and bake 15 minutes, or until golden brown. Cool for 30 minutes.

Spread 1 Tbsp of Nutella on each cookie, leaving an 1/8 inch border around the edge. Make the glaze by whisking together the powdered sugar, 3 Tbsp of milk, and the vanilla. Add additional milk if the glaze is too thick. Reserve 2 Tbsp of glaze in a small bowl. Dip each cookie, Nutella side down, in the remaining glaze to cover the chocolate. Allow to dry. Tint reserved glaze to your desired colors with food coloring. Use a fork to artistically drizzle the colored glaze on top of the cookies.

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