| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
May 1995 |
1 |
Servings |
INGREDIENTS
|
|
Twenty, 6-inch squares |
|
|
parchment paper |
|
|
about |
| 3/4 |
c |
Sweetened flaked coconut |
|
|
toasted and cooled |
| 2 |
T |
All-purpose flour |
| 5 |
T |
Unsalted butter, cut into |
|
|
pieces and |
|
|
softened |
| 1/2 |
c |
Granulated sugar |
| 2 |
T |
Firmly packed light brown |
|
|
sugar |
| 1 |
T |
Milk |
|
|
Four, 3 1/2- to 4-inch |
|
|
long cannoli forms |
|
|
each about 5/8 |
|
|
inch indiameter |
| 4 |
oz |
Cream cheese, softened |
| 1/3 |
c |
Granulated sugar |
| 2 |
t |
Freshly grated lime zest |
| 4 |
T |
Bottled Key lime juice or 5 |
|
|
tablespoons |
|
|
fresh limejuice |
| 1 |
c |
Mascarpone cheese, about |
|
|
1/2 pound |
|
|
Mango Sauce |
|
|
Fresh raspberries |
|
|
Sliced carambola, star |
|
|
fruit if |
|
|
desired |
INSTRUCTIONS
Make "cannoli" shells: Preheat oven to 350F. and lightly grease a
heavy baking sheet. Arrange 4 parchment squares on baking sheet. (Oil
or butter makes parchment squares stick to baking sheet). In a food
processor blend together coconut and flour until coconut is ground
fine. Add butter, sugars, and milk and blend until dough forms a ball,
about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of
the 4 parchment squares and with slightly wet fingertips evenly pat
into 2 inch rounds. Bake cookies in middle of oven until very thin and
golden brown, about 10 minutes. Immediately transfer cookies (still on
parchment) to a rack and let stand until just firm enough to hold
their shape, 30 to 45 seconds. Working with 1 cookie at a time and
using parchment as an aid, quickly roll cookie around a cannoli form
to make a cylinder. (If cookies become too firm to roll, return them
on parchment on baking sheet to oven 1 minute to soften.) Cool formed
cookies or a rack before removing cannoli form. Make more cookies in
same manner with remaining dough, baking and forming cookies in
batches of 4 and allowing baking sheet to cool completely between each
batch. Cookies are fragile. Cookies keep in one layer in an airtight
container at room temperature 4 days. Make filling: In a bowl with an
electric mixer beat cream cheese with sugar, zest, and lime juice
until smooth and beat in mascarpone. Chill filling, covered, until
firm, at least 4 hours and up to 1 day. Assemble dessert: Whisk
filling and transfer it to a pastry bag fitted with a 1/4-inch plain
or decorative tip. Carefully pipe filling into both ends of 12
cookies. Pour about 1/4 cup mango sauce onto each of 6 dessert plates,
tilting plate to distribute sauce evenly, and top with 2 "cannoli,"
raspberries, and carambola slices. Serves 6. Gourmet May 1995
Converted by MC_Buster. Per serving: 2231 Calories (kcal); 150g Total
Fat; (59% calories from fat); 17g Protein; 214g Carbohydrate; 438mg
Cholesterol; 431mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean
Meat; 0 Vegetable; 0 Fruit; 29 Fat; 13 Other Carbohydrates Converted
by MM_Buster v2.0n.
A Message from our Provider:
“The real God: don’t settle for substitutes”