Guess what I did today? :) I made a nutmeg cannolipoleon.
Just one. Got the picture. Got the post done in time. Thank goodness for a weekend alone.
Daring Bakers November 2009 challenge hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives
1 c. flour
2 T. sugar
1/4 tsp. salt
1/2 tsp. cocoa powder
2 T. sugar
1/4 c. sweet wine
- In a mixer, put in dry ingredients.
- Mix the oil, vinegar and enough wine to make a soft dough.
- Turn out and kneed lightly until smooth.
- Chill for two hours or for as long as overnight.
Roll out dough a quarter at time either by rolling pin or pasta machine. 1/16" or less. Cut out desired pieces, keep covered.
Heat at least 3" of oil to 375 degrees. Fry pieces one or two at a time depending on the room in the pan. These will fry up pretty quickly. Drain on paper towels.
The filling isn't traditional as far as I can tell from what I've read online. An Italian in New York might want to slap me, but I really wanted the flavor of some cream cheese.
4 oz. ricotta, whole milk
4 oz. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
Nutmeg to preference
If you prefer something lighter, whip some heavy cream and fold into the nutmeg cream.