Churro Cannoli
Ingredients:
For the Churro Shells:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- Oil for frying
For the Filling:
- 1 (15 oz) container ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips (optional)
For the Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
Make the Churro Shells:
1. In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
2. Once boiling, remove from heat and stir in the flour, salt, and 1 teaspoon of cinnamon until a dough forms.
3. Let the dough cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
4. Heat oil in a deep fryer or large pot to 350°F (175°C).
5. Using a piping bag fitted with a large star tip, pipe 4-5 inch long strips of dough into the hot oil, frying until golden brown (about 2-3 minutes). Fry in batches to avoid overcrowding.
6. Remove the churro shells from the oil and drain on paper towels.
Prepare the Filling:
7. In a mixing bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy.
8. Fold in mini chocolate chips if using.
Coat the Churro Shells:
9. In a shallow dish, combine granulated sugar and 1 tablespoon of ground cinnamon.
10. Roll the fried churro shells in the cinnamon-sugar mixture while they are still warm.
Assemble the Cannoli:
11. Once the churro shells are cool, use a piping bag to fill each shell with the ricotta filling.
Serve:
12. Serve immediately and enjoy these delicious Churro Cannoli!
These treats are a delightful fusion of churros and cannoli, perfect for dessert or a special occasion!
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