Apostle’s Fingers

apostles_fingers

In Italy mangiare le mani (to eat the hands) is an expression used when a person is agitated and is equivalent to “biting your nails” in english. I’ve been biting hand and nail for the past week as the phone service to our place has been inexplicably cut off without notice. Talk about stress! I hope the lines are down simply because the phone company is working on supplying us mountain folk with DSL. Otherwise, Telecom, will we receive a credit on our bill?

This leaves me with a lot of time on my hands 😆 and as always, I had to think of something edible to work into this post. These Dita Degli Apostoli or Apostle’s Fingers, are a sweet treat that I’ve only recently learned about. All they amount to are crepes stuffed with ricotta and rolled to resemble fingers. I don’t know the story behind the name of these but they do make an easy and light dessert.

For the crepes:
7/8 cup all-purpose flour
2 tablespoons powdered sugar
3 large eggs
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon honey
Sifting the flour and powdered sugar into a bowl. Whisk the remaining ingredients together and add to the flour mixture, beating until combined. On a heated crepe pan, melt a dab of butter and pour a scant 1/4 cup batter onto the center. Swirl to coat the pan evenly and cook on one side until light golden brown. Carefully run a wide cake spatula underneath crepe to release and flip onto the opposite side to brown.

For the filling, combine the following:
16 ounces ricotta (preferably fresh if available)
6 oz. mini chocolate chips, or a good quality dark chocolate, finely chopped
1 cup powdered sugar, sifted free of lumps
1 teaspoon vanilla extract
1/4 cup candied orange peel, finely chopped (optional)
**Whole almonds for garnish

Form the apostle’s fingers by placing 2 heaping tablespoons of filling along the center. Fold over one end (perpendicular to the filling) to enclose. Now flip up one of the sides over the filling and roll crepe into a cylindrical shape. Garnish open end of crepe with an almond. Finish with sifted powdered sugar or cocoa powder. Serve immediately. Makes about 6 large fingers.

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