Fruit Filled Chocolate Container Recipes

CUCIDATI (FRUIT-AND-CHOCOLATE-FILLED COOKIE ROLLS)

Steps:

• For Filling: Coarsely chop chocolate in processor or food grinder.
• Add all dried fruit and orange peel and chop finely.
• Blend in honey and spices.
• Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
• For pastry: Cream butter and sugar with electric mixer.
• Beat in egg and lemon peel.
• Mix in flour and baking powder until smooth dough forms.
• Wrap with plastic.
• Cover and refrigerate at least 1 hour or overnight.
• Preheat oven to 375 degrees F.
• Divide pastry and filling into thirds.
• Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
• Trim edges.
• Form one portion of filling into 13-inch rope.
• Arrange on top of pastry 1 inch from long edge.
• Fold far edge of pastry over filling.
• Brush with water and fold up near edge to enclose filing.
• Pinch edges to seal.
• Cut pastry diagonally into 1-inch pieces.
• Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
• Repeat with remaining dough.
• Bake until cookies are golden, about 14 minutes.
• Cool completely on racks.
• Store cookies in airtight container.
• Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
• (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
• Boil with 6 cups water in heavy large saucepan 10 minutes.
• Drain.
• Repeat with 6 cups fresh water.
• Drain well.
• Combine 1 1/4 cups water, sugar and honey in same saucepan.
• Heat over low heat, swirling pan occasionally, until sugar dissolves.
• Increase heat and bring to a boil.
• Mix in peel.
• Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
• Cool in colander, stirring occasionally.
• Store in airtight container (can be refrigerated up to 2 weeks).

FRUIT FILLED CHOCOLATE TACOS

Steps:

• Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
• Cover and chill 2 hours.
• Place an 8 inch nonstick frypan over medium heat just until hot.
• Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
• Cook about 2 minutes.
• Flip tortilla and cook about 1 minute on the other side.
• Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
• Cool 15 minutes.
• Repeat procedure with remaining batter.
• Arrange fruit in chocolate taco shells.
• Garnish with carambola, if desired.