| 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.
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