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Cannoli Mini Taco Boats™

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Cannoli Mini Taco Boats™
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 12
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The competition for the best cannoli in New England is never ending…but what about in the form of a taco? Deep fried and filled with the creamy goodness that you know and love, these Cannoli Mini Taco Boats™ will impress friends at your next get-together.

Ingredients

1
container (15 oz) whole-milk ricotta cheese
1/4
cup heavy whipping cream
1/2
cup powdered sugar
1
teaspoon vanilla
1
teaspoon grated orange peel
Vegetable oil for deep frying
2
tablespoons granulated sugar
1/4
teaspoon ground cinnamon
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
6
teaspoons miniature semisweet chocolate chips
Fresh mint leaves, if desired

Directions

  • 1 In medium bowl, beat ricotta cheese, whipping cream, powdered sugar, vanilla and orange peel with electric mixer on medium speed until creamy. Cover and refrigerate.
  • 2 Meanwhile, in deep fryer or 3-quart heavy-bottomed pot, heat at least 2 inches oil to 350°F. In 1-gallon resealable food-storage plastic bag, add granulated sugar and cinnamon.
  • 3 Place boats in batches in preheated oil; fry 1 minute on each side, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet until slightly cool; toss 4 boats at a time in cinnamon sugar mixture to coat. Remove to cooling rack to cool completely.
  • 4 Just before serving, remove filling from refrigerator, and fill decorating bag fitted with large piping star tip. Pipe filling into cooled boats, and sprinkle with chocolate chips. Top with mint leaves. Serve immediately. Store any remaining filled boats in refrigerator.
Tips  

No decorating bag? Fill large resealable freezer bag; cut off one bottom corner, and squeeze filling into each boat.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Nutrition Information 
No nutrition information available for this recipe
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