Today we're filling egg roll wraps (store-bought, easy) with a unique mix of ricotta, candied pecans and cranberries. Plus, glaze! Hot damn! This will make the evening news.
Filling Ingredients
2 8oz cream cheese bricks softened.
1 30oz package full fat ricotta.
1 can sweetened condensed milk
3 tsp vanilla extract
1/2 cup infused honey (dose for 40-60 count)
4oz chopped pecans, candied prior
6oz bag dried cranberries, chopped
Mix ingredients together, adding nuts and Craisins last. Refrigerate for a little while to chill and thicken to a cannoli filling texture. Wet the edges of each egg roll wrap (fills 40-60). Use a heaping spoonful, leaving room at edges to fold in and wrap. Freeze before frying on medium high in canola oil 60 seconds, until golden. Pull out and immediately roll in a mix of cinnamon and sugar.
Glazed Dip Ingredients
15oz jar apricot preserves
1/3 cup water
1/3 cup sugar
1/3 cup citris vodka or similar (or water)
1/3 cup lime juice (lemon also works)
Mix and heat ingredients over medium low heat until well incorporated and smooth texture. Serve warm to dip, or allow to cool. This also works with wonton wraps! I couldn't find wonton wraps myself but cut the egg rolls into mini wraps. Place wraps in a mini muffin tin, gently press down with a shot glass to create your cup. Fill with the mixture, bake about 15 minutes at 350° to crisp the edges. Top with the apricot glaze and allow to cool again (the sauce will sit as a jelly-like layer atop the cream cheese layer). That said, wonton versions are a little more like cheesecakes, while the egg rolls are soft inside, the texture of the candied pecans and Craisins. But the best thing about freezing the egg rolls is that you can just pull a few out at a time (which might be good to prevent overeating this addictive snack)!
Don't feel like doing the infusion yourself? Find pre-infused honey here!
Don't feel like doing anything yourself? Click here to find deals on edibles!
Bon Appetit!
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