Cream Rolls Recipe
Cream Rolls is one dish which you cannot resist making again and again. This Cream Rolls when served as Dessert is sure to please your family members. Once you try preparing this Cream Rolls, I am sure you will be making it again!.
Ingredients
Filling:
2 cartons (15 ounces each) ricotta
2 teaspoons vanilla extract
1/2 cup confectioners' sugar
1/2 cup finely chopped candied citron
1/2 cup semisweet chocolate pieces
Shells:
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
Oil or shortening for deep frying
1 egg white, slightly beaten
1/4 to 1/2 cup finely chopped blanched pistachio nuts
Sifted confectioners' sugar
Directions
To make filling, beat cheese with vanilla extract.
Add 1/2 cup confectioners' sugar and beat until smooth.
Fold in candied citron and semisweet chocolate pieces.
Chill thoroughly.
To make the shells, combine flour, sugar, cinnamon, and salt.
Using a pastry blender, cut in shortening until pieces are the size of small peas.
Stir in eggs; blend in vinegar and cold water.
Turn dough onto a lightly floured surface and knead until smooth and elastic (5 to 10 minutes).
Wrap in waxed paper and chill 30 minutes.
Fill a deep saucepan a little over half full with oil.
Slowly heat oil to 360°F.
Roll out chilled dough to 1/8 inch thick.
Using a 6 X4 1/2 inch oval pattern cut from cardboard, cut ovals from dough with a pastry cutter or sharp knife.
Wrap dough loosely around cannoli tubes just lapping over opposite edge.
Brush overlapping edges with egg white and press together to seal.
Fry shells in hot oil about 8 minutes, or until golden brown, turning occasionally.
Fry only a few at a time, being careful not to crowd them.
Using a slotted spoon or tongs, remove from oil, and drain over pan before removing to paper towels.
Cool slightly and remove tubes.
Cool completely.
When ready to serve, fill shells with ricotta filling.
Sprinkle ends of filled shells with pistachio nuts and dust shells generously with confectioners' sugar.
Add 1/2 cup confectioners' sugar and beat until smooth.
Fold in candied citron and semisweet chocolate pieces.
Chill thoroughly.
To make the shells, combine flour, sugar, cinnamon, and salt.
Using a pastry blender, cut in shortening until pieces are the size of small peas.
Stir in eggs; blend in vinegar and cold water.
Turn dough onto a lightly floured surface and knead until smooth and elastic (5 to 10 minutes).
Wrap in waxed paper and chill 30 minutes.
Fill a deep saucepan a little over half full with oil.
Slowly heat oil to 360°F.
Roll out chilled dough to 1/8 inch thick.
Using a 6 X4 1/2 inch oval pattern cut from cardboard, cut ovals from dough with a pastry cutter or sharp knife.
Wrap dough loosely around cannoli tubes just lapping over opposite edge.
Brush overlapping edges with egg white and press together to seal.
Fry shells in hot oil about 8 minutes, or until golden brown, turning occasionally.
Fry only a few at a time, being careful not to crowd them.
Using a slotted spoon or tongs, remove from oil, and drain over pan before removing to paper towels.
Cool slightly and remove tubes.
Cool completely.
When ready to serve, fill shells with ricotta filling.
Sprinkle ends of filled shells with pistachio nuts and dust shells generously with confectioners' sugar.
