From the kitchen of Connie Putano
Shells:
2 eggs
3 Tbsp sugar
2 Tbsp oil
2 tsp lemon extract
1 c flour– add more until you can roll dough
Roll dough as thin as possible. Use a round cutter.
Cream Filling:
Whip until light and fluffy:
1 c heavy cream
Fold in:
1 Hershey bar, grated
3 lb ricotta
1 c sugar
NOTES:
I had a hard time making these. I added about an extra cup of flour. -Stephanie
Compare to Lena’s recipe.
LENA’S RECIPE
Shells:
2 c flour*
* Start with 1 1/2 c. Add more as needed.
2 Tbsp sugar
1/4 c butter, melted
1/2 tsp salt
2 egg YOLKS
6 Tbsp white wine
Knead dough on heavily floured surface.
Add as much flour as needed.
Roll dough as thin as possible.
Cut with round or diamond shaped cutter.
Wrap dough around tube.
Seal edges with water.
Fry in oil until golden brown.
Remove and drain on paper towel.
Filling:
3 lb ricotta
1 c sugar
1 tsp vanilla
1 c heavy cream, whipped
1 Hershey bar, grated