CHOCOLATE COOKAROLIS (FRIED RAVIOLI COOKIES)
You make these chocolate treats like ravioli. While this recipe requires a bit of work, the results will astound you.
Provided by 2Bleu
Categories Dessert
Time 25m
Yield 20 raviolis, 20 serving(s)
Number Of Ingredients 11
Steps:
- MAKE THE COOKAROLIS: Cut cookie dough in half lengthwise and place onto a long sheet of plastic wrap (about 2 feet). Place one half of the dough into the center, then place another sheet of plastic wrap loosely over top. Roll out cookie dough into a 4" wide strip 1/4" thick. Lift off top sheet of plastic wrap and discard. Place 3-4 chocolate morsels in a group onto the bottom of cookie strip 1/2" apart.
- Using the top part of the plastic wrap, fold top half of cookie strip over filling. Using your finger, gently press between and bottom the cookaiolis to seal. Holding the ends of the plastic wrap taut, place the strips onto a cookie sheet and freeze till needed. Repeat with the other half of cookie dough.
- MAKE THE PASTRY DOUGH: In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
- Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over about 12 times. Divide dough in half. Roll each half out to 6" wide strips and about 1/8" thin.
- Remove cookarolis from the freezer and separate them into individual pieces using a knife or pizza pie cutter. Place cookarolis onto the dough 1/4" apart on the bottom half of the dough. Brush the edges of half of the dough lightly with the egg wash (remember egg wash sticks to dough, but not itself). Fold top part of dough over and separate (using a pizza cutter works well) and then gently seal the edges together with the tines of a fork, dipping the tines into some flour as needed. Repeat with second ball of dough. Place on cookie sheet and refridgerate for a minimum of 30 minutes. NOTE: at this point, they can be frozen on the cookie sheets, then placed into a ziploc bag and frozen for up to a year till needed.
- DEEP FRY: Heat oil in a deep fryer to 350°F Carefully fry in batches for about 3 minutes until just light brown. Drain on paper towels. When cooled (about 5 minutes), dust with powdered sugar. Serve immidiately but be careful, as filling may still be hot.
Nutrition Facts : Calories 204.7, Fat 11, SaturatedFat 3.5, Cholesterol 17.2, Sodium 228.5, Carbohydrate 24.5, Fiber 1.1, Sugar 5, Protein 3.3
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Adi Vaciseva Laulau
[email protected]These cookies look amazing! I'm going to have to try making them soon.
Fakhar alam Fakhar alam
[email protected]I'm sure these cookies are delicious, but I'm not sure if I'm up for the challenge of making them.
Asti Hapi
[email protected]I can't wait to see how these cookies turn out.
David Andrews
[email protected]I'm definitely going to try making these cookies. They look so good!
kayla long
[email protected]I'm not a fan of fried food, so I probably wouldn't like these cookies.
Darya khan bugti
[email protected]I'm allergic to chocolate, so I couldn't try these cookies. But they look delicious!
Dana Bugge
[email protected]These cookies are way too expensive to make. I could buy a whole box of cookies for less than the cost of making these.
Alarape Afeez
[email protected]I'm not sure if I did something wrong, but my cookies didn't turn out as crispy as I thought they would.
sandeep gautam
[email protected]I had a hard time finding wonton wrappers, but I finally found them at an Asian grocery store.
Najibullah
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
Rehman ishaq
[email protected]I'm not a big fan of chocolate, but I loved these cookies. The cream cheese filling really balances out the sweetness.
Tanvirahmad Shohan
[email protected]These cookies are a bit time-consuming to make, but they're worth it. They're perfect for a special occasion.
Osama Sheikh
[email protected]I used a different type of chocolate than the recipe called for, but they still turned out great.
Lojain Mahmoud
[email protected]I was a bit skeptical about frying the ravioli, but it turned out great! The cookies were crispy on the outside and soft and chewy on the inside.
adrian boyce
[email protected]These are the best cookies I've ever had! The chocolate and cream cheese filling is to die for.
kaysavraj Subedi
[email protected]I made these cookies for a party and they were gone in minutes! Everyone loved them.
Madhi Wa Bobi
[email protected]These chocolate cookarolis were a hit with my family! They're so easy to make and taste amazing. I love that they're fried, which gives them a crispy outer shell and a gooey, chocolatey center.