Sure, here’s a recipe for Churro Cannoli:
Ingredients: For the churro cannoli shells:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the cannoli filling:
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
Instructions:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes.
- Beat in the eggs, one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Spoon the churro dough into a piping bag fitted with a large star tip. Pipe dough strips directly into the hot oil, cutting them to the desired length with scissors.
- Fry the churro cannoli shells until golden brown, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
- In a shallow dish, mix together the granulated sugar and ground cinnamon. While the churro cannoli shells are still warm, roll them in the cinnamon-sugar mixture to coat evenly.
- In a separate mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract until smooth. If desired, stir in mini chocolate chips for added flavor.
- Once the churro cannoli shells are completely cooled, pipe or spoon the cannoli filling into each shell.
- Serve the Churro Cannolis immediately, or refrigerate until ready to serve. Enjoy!
This recipe makes approximately 12 churro cannoli shells, but can easily be doubled or halved to suit your needs. Adjust the filling ingredients according to your taste preferences.
