New discovery--Anginetti cookies!! Now what do I do with them?

[joanieb]

Yesterday, at the local Super-Teeter (aka Harris-Teeter), after swooning thru the biggest holiday Kristy Kreme donut display IN THE WORLD (triple assortment pack cake donuts! 2 kinds of itty-bitty cake donuts! krullers! and of course the regulars!) (ok, deep breath, now!), I stumbled into the cookie aisle, trying to redeem my guilt from my fat/calorie lusting--found a bag of Stella D'oro Anginetti cookies, which are little crispy, sugared, puffed "bowls," AND IF ONE REALLY STRETCHES ONE'S IMAGINATION, are ALMOST--ALMOST--donut, kruller substitutes!!! Really! And they were very inexpensive! Only l gram of fat each, LOTS OF SUGAR! They are obviously meant to have something put in the indentation, but, gracious, what? Anybody familiar with these little sugared gems? The 2 recipes on bag are for pineappled cream cheese puffies, and an ice cream one, neither of which seemed too exciting. Would like to have something not too sweet to balance the taste of all that sugar. CL's recent lemon curd comes to mind--any other thoughts, Great Minds on the BB?
Thanks!

[Linda in MO]

I found this... http://www.culinary.net/recipes/desserts/368-anginetticannolis.html

[Ohioan]

Try a little dollop of sorbet or sherbet in the hollows. Or even a teense of vanilla ice cream. Unsweetened applesauce is also good.

And I hope you noticed that when I did the applesauce, I didn't specify dollops or teenses? http://www.cookinglight.com/bbs/wink.gif

Cheers,
Phoebe

[joanieb]

Hey, Thanks, folks! Linda--I went to that website (Nabisco, no less), and found the cannoli recipe! That's perfect! The lightly sweetened ricotta would be a perfect foil for those sugared puffs! And drizzled w/chocolate! There was also a cherry creamy concoction recipe there, too! Got a chuckle out of a featured appetizer--cream cheese rolled in a ham slice on a Ritz! Too cute!

Phoebe--I must have picked up your psychic vibes! Had a teense (bigger than a tablespoon, right?) of Hagen Daz chocolate sorbet that fit perfectly into, uh, 4, of those cookies and was more than enough to set me off on a sugar high this afternoon!

THANKS AGAIN!

[Kimba]

Here in the wilds of Rhode Island, this is a holiday favorite http://www.cookinglight.com/bbs/smile.gif

2 pkgs Anginetti
1 8 oz pkg cream cheese, softened (Lite is OK but skip the fat free stuff for this)
1 8 oz can crushed pineapple, drained

Mix the cream cheese and the pineapple. Split the anginetti in two, and spread some of the filling between the layers. Chill for at least 2 hours.

They're yummmmmmmmmmmmmm-y http://www.cookinglight.com/bbs/smile.gif