A Dessert Dream Come True
Prepare to see fry bread in a whole new, sweet light. This recipe transforms the humble dough into a show-stopping dessert reminiscent of an Italian cannoli, but with its own unique, comforting charm. We fry small, puffy bites to golden perfection, then fill them with a simple yet elegant sweet ricotta cream. It’s a delightful play on textures—crispy, chewy, and creamy—that is utterly addictive.
Prep Time
20 minutes (plus 30 minutes for ricotta to drain)
Cook Time
10 minutes
Servings
6
Cuisine: Italian-American Fusion | Diet: Vegetarian | Skill Level: Intermediate | Cost: Affordable
Ingredients
- For the Fry Bread Puffs:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup warm milk
- Vegetable oil for frying
- For the Sweet Ricotta Filling:
- 15 oz whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
- 1/4 cup mini chocolate chips (optional)
- For Garnish:
- 1 cup mixed fresh berries (raspberries, blueberries, sliced strawberries)
- Powdered sugar for dusting
👨🍳 Chef’s Tips
- Do not skip draining the ricotta. This step is critical to prevent a watery filling.
- Maintain a consistent oil temperature. If it’s too low, the puffs will be greasy; if it’s too high, they’ll burn before cooking through.
- For a flavor twist, add a little orange or lemon zest to the ricotta filling.
- To save time, the ricotta filling can be made a day in advance and stored in the fridge.
Preparation
- Drain the Ricotta: This is the most important step for a creamy, not-runny, filling. Place the ricotta in a fine-mesh sieve set over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to a few hours, to remove excess whey. Discard the liquid.
- Make the Filling: In a medium bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cinnamon (if using). Whisk until the mixture is smooth and creamy. Gently fold in the mini chocolate chips if you’re using them. Cover and return to the fridge to firm up.
- Prepare the Fry Bread Dough: In a large bowl, whisk together the flour, baking powder, salt, and 1 tbsp sugar. Pour in the warm milk and mix until a soft dough forms. Knead for 2 minutes on a lightly floured surface. The dough should be soft and pliable. Let it rest for 10 minutes.
Cooking
- Heat the Frying Oil: Pour about 3 inches of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until it reaches 360°F (182°C). The oil should shimmer slightly.
- Fry the Puffs: Pinch off tablespoon-sized pieces of dough and roll them into small balls. Working in batches of 5-6 to avoid overcrowding, carefully drop the dough balls into the hot oil. They will puff up and float. Fry for 2-3 minutes, turning them with a slotted spoon, until they are evenly golden brown and cooked through. They should sound hollow when tapped.
- Drain and Cool: Use a slotted spoon to remove the puffs from the oil and let them drain on a wire rack. Allow them to cool completely before filling. If you fill them while warm, the ricotta cream will melt.
- Fill and Garnish: Once cooled, use a small knife to poke a hole in the side of each puff. Transfer the ricotta filling to a piping bag (or a zip-top bag with the corner snipped off) and pipe the cream into each puff until it feels full. Arrange the filled puffs on a platter, top with fresh berries, and finish with a generous dusting of powdered sugar.
Serving
Serve immediately after filling for the best textural contrast between the crisp puff and the cool, creamy filling. Arrange them on a platter for a beautiful, shareable dessert.
Storage
These are best enjoyed right after being filled. If you must store them, keep the unfilled puffs in an airtight container at room temperature for up to 2 days, and the filling in the fridge. Pipe just before serving.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 12g |
| Carbohydrates | 55g |
| Fat | 20g |
The Sweetest Fusion
This dessert is a testament to creativity in the kitchen. It’s an unexpected treat that will surprise and delight everyone who tries it. Perfect for a special occasion or whenever you’re craving something uniquely sweet and satisfying.
Tags: fry bread dessert, sweet ricotta, cannoli filling, easy dessert, fusion dessert
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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