Posts Tagged ‘ricotta’

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Cannoli Bites

November 20, 2010

Quick and easy and oh so good. The filling took some trials to get just right.Testing is one of the pleasures of experimental cooking though,as these were still good when they weren’t yet bloggable! ! Once again I am using wonton skins. These little squares should be a staple in everyone’s kitchen. Today they are stuffed with a cocoa ricotta filling and quickly fried. Some were dipped in chocolate and some were lightly laced with strands of milk chocolate.Decadant one bite wonders,I choose to make them two bites to savor the flavor.

  • 24 small wonton skins
  • 3/4 c. ricotta cheese
  • 1  1/2 T. good cocoa powder
  • 2 T. powdered sugar
  • 1egg white and 1T. water for egg wash,beaten together
  • 3 T. vegetable oil (I use Smart Balance -have to maintain health somewhere!)
  • 1/2 C. chocoalte chips to melt (or some chocolate syrup to drizzle -equally good but will not harden like the chips will
  • powdered sugar to finish

Combine ricotta.cocoa and sugar. Blend well and put in the fridge while you get the wontons lined up.

 

Assemble your rolling station!

Onto each square put a scant teasoon of cocoa ricotta. With your finger, dampen two sides of wrapper with egg wash to make triangles,one side to make the rectangles. This helps to hold the seal, and keep the cheese in for frying.

Heat the oil in a large saute pan. Keep heat on a notch above medium.Only put as many in to fry so that they aren’t touching each other.

These brown very quickly.Do not walk away from them or they will burn! A little more than a minute or so on each side will do it.

Drain excess oil on a paper towel lined cookie sheet.Melt chocolate chips. Dip each end of the rectangle ones. Dip a fork in the chocolate and going back and forth quickly,drizzle chocolate over the triangle ones.Chill until chocolate hardens. Finish with a dusting of powdered sugar.If you can’t wait,eat them warm with a stream of chocolate syrup over them and some plump red raspberries mingled among them.

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