The Pioneer Woman Tasty Kitchen
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Sopaipillas with Cannoli Cream and Fresh Fruit

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Prep:

Cook:

Level: Intermediate

System:

12

Description

Sopaipillas with Cannoli Cream and Fresh Fruit is the perfect dessert for a picnic. Easy and quick!

Ingredients

  • ⅔ cups Ricotta Cheese (whole Milk)
  • ¾ cups Heavy Whipping Cream, Divided
  • ¼ cups Confectioners Sugar
  • ¼ teaspoons Ground Cinnamon
  • 1 teaspoon Vanilla Extract
  • 1-½ cup All-purpose Flour, Plus More For Dusting
  • 1 teaspoon Baking Powder
  • ½ teaspoons Kosher Salt
  • 6 ounces, fluid Water
  • 1 pint Strawberries, Hulled And Sliced
  • ¼ cups Blueberries
  • 2 Tablespoons Raw Honey
  • Oil, For Frying, Enough To Fill Your Fryer Or 3 Inches Of Your Stock Pot

Preparation

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!

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