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Strawberry Cheesecake Churro Cannolis Recipe

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This recipe for Strawberry Cheesecake Churro Cannolis is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 potsticker wrappers
Sugar
1 Tbsp. cinnamon
1 cup strawberries
1/2 cup sugar
1 tsp. vanilla
8 oz. cream cheese
1 tsp. lemon zest
1 cup heavy cream, whipped
Vegetable oIl for frying
Directions:
Directions:
Fold a 10”x10” sheet of aluminum foil in half, and then in half again. Then fold it over on itself in the other direction. Roll the foil into a small pipe/cigar shape, to form a cannoli mold. Repeat six times. Wrap a wonton wrapper around the mold, sealing it with a dab of water. Repeat six times. Heat vegetable oil in a pot over medium heat, until it reaches 325º. Fry the canolli shells until golden, about a minute. Allow them to cool, and pull them off the molds. Combine the cinnamon and sugar and roll the shells in them. Repeat, creating another six shells. Mash the strawberries until a puree forms. Add the sugar, vanilla, cream cheese and lemon zest and combine completely. Add in the whipped cream, folding in gently. Spoon the filling into a piping bag fitted with a star tip, and pipe the filling into the shells. Makes 24.

 

 

 

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