BIOHASKAP® Cannoli

Ingredients
INGREDIENTS FOR THE FILLING:
  • 1 (16-oz.) container ricotta
  • 1/2 c. powdered sugar
  • 3/4 c. double cream
  • 1 tsp. pure vanilla extract
  • 2 tsp. BIOHASKAP® berry powder
FOR THE SHELLS:
  • 2 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 4 tbsp. cold butter, cut into cubes
  • 6 tbsp. white wine (originally Sweet Italian Marsala wine)
  • 1 large egg
  • 1 egg white, for brushing
  • Vegetable oil, for frying

Preparation
MAKE FILLING:
1
In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form.
2
In another large bowl, combine ricotta, remaining 1/4 cup powdered sugar, vanilla, and BIOHASKAP® berry powder. Add in whipped cream. Refrigerate for at least 1 hour.
MAKE SHELLS:
1
In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight.
2
On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles.
3
Wrap dough around cannoli moulds and brush egg whites where the dough will meet to seal together.
FOR FRYING:
1
In a large pot over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli moulds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
2
When cool enough to handle or using a kitchen towel to hold, gently twist shells off of moulds to remove.
3
Place filling in a pastry bag fitted with an open star tip. Pipe BIOHASKAP® filling into shells, then dip ends in mini chocolate chips.#timeforhaskap
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