DON’T FOR­GET DESSERT

The Boyertown Area Times - - COMMUNITY -

Serve guests some­thing sweet us­ing won­ton wrap­pers like brown but­ter rum can­noli. En­joy creamy mas­car­pone fill­ing in­side crispy won­ton can­noli cook­ies dipped in choco­late and al­monds.

They make a great “can­noli short­cut” and “take a frac­tion of the time to make,” ac­cord­ing to Bak­ers Royale.

Brown But­ter Rum Can­noli

Yield: 20 (3½-inch) can­noli

IN­GRE­DI­ENTS

Won­ton can­noli cook­ies: 20 won­ton sheets 4 ta­ble­spoons but­ter, melted

Brown but­ter rum mas­car­pone fill­ing:

16 ounces mas­car­pone cheese

6 ta­ble­spoons but­ter, browned 2 ta­ble­spoons gold rum 3½ to 4½ cups con­fec­tion­ers’ sugar

6 ounces choco­late, melted

4 ounces al­monds, crushed

IN­STRUC­TIONS

Heat oven to 376 de­grees. To make won­ton can­noli cookie: Use a 3½-inch round cut­ter and stamp out a cir­cle from each won­ton sheet. Us­ing a pas­try brush, cover each side of won­ton round with but­ter. Wrap won­ton around can­noli form and place on a bake sheet with seam-side up. Bake at 375 de­grees for about 5 to 7 min­utes or un­til golden brown (start check­ing for done­ness at 5 min­utes). Re­move bake sheet from oven and then re­move can­noli cook­ies from forms. Place cook­ies on a rack to cool.

To make mas­car­pone fill­ing: Place but­ter in a small pan and heat un­til but­ter is brown and nutty in aroma. Re­move from heat and strain. Set aside to cool, but still liq­uid. Add rum to cooled but­ter and stir to com­bine. Place mas­car­pone and con­fec­tion­ers’ sugar in a bowl of an elec­tric mixer fit­ted with a pad­dle at­tach­ment; beat un­til smooth. Add in but­ter mix­ture and beat un­til com­bined. Trans­fer fill­ing to a pas­try bag fit­ted with pre­ferred tip.

Assembly: Dip ends of can­noli cookie into choco­late. Dip choco­late cov­ered ends into crushed nuts. Set aside un­til choco­late hard­ens and sets. Pipe fill­ing into both ends of cook­ies. Driz­zle with re­main­ing choco­late and dust with con­fec­tion­ers’ sugar.

A few notes: The can­noli cook­ies go from golden to burnt quickly, so make a few ex­tras to test and find the right bake time be­fore you fill a bake sheet full of can­noli cook­ies. Make sure to check the cook­ies at the 5-minute mark and then ev­ery 30 sec­onds af­ter to es­tab­lish the ex­act bake time for your oven.

Can­noli cook­ies can made three days in ad­vance and kept in an air­tight con­tainer at room tem­per­a­ture.

To ad­just the fill­ing to fit your tex­tured pref­er­ence, add more con­fec­tion­ers’ sugar to stiffen and add one ta­ble­spoon of heavy cream at a time to loosen. The fill­ing can be made five days in ad­vance and kept in an air­tight con­tainer and stored in the re­frig­er­a­tor.

Skip the rum for a non­boozy ver­sion. RECIPE COUR­TESY OF

BAK­ERS ROYALE

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