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Apostles’ Fingers

Myles Anton, chef at Trattoria Stella in Traverse City, shares his recipe for the Italian holiday dessert Apostles’ Fingers.

Ingredients

Filling:1-1/4 cup ricotta cheese
1/2 cup confectioner’s sugar
1-1/2 teaspoon  unsweetened cocoa powder1/8 teaspoon cinnamon

Omelets:8 eggs
2 teaspoons  vanilla extract
Pinch of salt2 tablespoons vegetable oil

Topping:2 teaspoons confectioner’s sugar1/8 teaspoon cinnamon

Preparation

For the filling:Combine the ricotta and confectioner’s sugar.
Press the mixture through a strainer into a bowl.  Stir in the cocoa and cinnamon.

For the omelets:Beat the eggs with the vanilla and salt.
Heat a little of the oil in a 8-inch nonstick skillet.
When the pan is hot, pour in enough of the batter to cover the bottom of the pan.
Swirl the batter around quickly to form a thin pancake.
Once set, turn it over and cook the other side briefly.Slide omelet  onto a paper-towel lined plate.  Repeat with remaining batter.

To assemble:Place 2 tablespoons of the filling on each warm omelet and roll up.
Combine topping ingredients and sift over the tops and serve.(Anton suggests putting an almond at one end to represent the fingernail. )