Strawberry Cheesecake Churro Cannolis Food

SPARKLY STRAWBERRY CHURROS

Steps:

• Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
• In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
• In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
• Add the dough to a pastry bag fitted with a large closed-star tip.
• Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.

STRAWBERRY CHEESECAKE CHURRO CANNOLIS RECIPE

Steps:

• Vegetable oil for frying 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 325*F. Fry the cannoli 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 it in gently. Spoon the filling into a piping bag fitted with a star tip, and pipe the filling into the shells.