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Sopaipillas with Cannoli Cream and Fresh Fruit is the perfect dessert for a picnic. Easy and quick!
In a small bowl, whisk together the ricotta cheese and 1/4 cup of heavy whipping cream. Set aside.
In the bowl of your stand mixer (with whisk attachment fixed), combine the remaining 1/2 cup heavy whipping cream, confectioners’ sugar, cinnamon and vanilla extract. Whisk on medium for about 6 minutes or until semi-stiff peaks begin to form. Turn the mixer off and gently fold the ricotta cheese mixture into the now whipped cream. Once all is incorporated, cover and refrigerate until you are ready to use.
Meanwhile, preheat your oil over medium heat in a stock pot (with a thermometer attached to the side) to 350 F or heat oil in an electric deep fryer. If you are using a stock pot, make sure you have enough oil to fill 3 inches up the side of the pot. If you are using the deep fryer, make sure you have enough oil to fill to the “max-fill” line (this amount will vary).
While your oil is heating up, whisk together the flour, baking powder and salt in a small bowl until combined. Transfer to the bowl of your stand mixer (with dough hook attached) and add the water. Mix until a soft dough forms then knead for 5 minutes. Dump dough onto a generously floured surface and cover with a damp towel to rest for 15 minutes.
Once the dough has rested … lightly dust a rolling pin with flour and roll the dough out to 1/8 of an inch thick. Cut 2 inch triangles out of the dough. Starting with one triangle, gently place into your heated oil. The oil should immediately start to bubble and within about 10 seconds the dough should float to the top and start to puff up. (If the oil does not bubble, or sizzle, then the oil is not hot enough). Fry for about 3-4 minutes on each side or until the sopaipilla is golden brown on each side. Remove from the oil using a kitchen spider or slotted spoon and transfer to a paper towel lined plate to cool slightly. Repeat this step for the rest of the dough triangles. If you feel comfortable, you can fry 2-4 at a time. Just make sure to not overcrowd the pot/deep fryer.
Once you have fried all of your sopaipillas and they have cooled slightly, cut each in half lengthwise. Lay a layer of strawberries and blueberries on one half and then spread with the cannoli cream. Top with the other half of the sopaipilla. Repeat for the rest of the sopaipillas and then drizzle with honey. Serve immediately and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!