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Italian Special Sweet Fried Ravioli Cookies Recipes
Prep Time: 40 min min, Start to Finish: 20 min min , Makes: 30 Servings
Recipe Category
Breakfast | Dessert | Ramadan Recipes & Iftar | Snack | Vegetarian |
Cooking Method
Frying |
4 (1 ounce) squares semisweet chocolate 1 (1 ounce) square unsweetened chocolate 2 cups shortening for frying 1 cup garbanzo beans, drained and pureed 1 cup white sugar 1 teaspoon ground cinnamon 1/4 cup pureed dates 3/4 cup ground walnuts 3 eggs 1/4 cup melted shortening 2 1/2 cups all-purpose flour 1/4 cup white sugar 1/4 teaspoon salt 1/3 cup confectioners' sugar for dusting
  Preperation & Cooking
1.Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer. 2.In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough. 3.In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle. 4.On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal. 5.Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.
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