Candied Ginger Cannoli Sandwiches

1. 1

   Using a 4-inch round pastry cutter, cut out 2 circles from each tortilla.

2. 2

   In a small bowl, combine the granulated sugar and cinnamon.

3. 3

   In a medium skillet, heat 3/4 inch of vegetable oil over moderate heat until very hot but not smoking.

4. 4

   Add 2 or 3 tortilla rounds and fry, pressing them down in the oil with a slotted spoon, for 20 seconds.

5. 5

   Let the rounds rise to the surface and cook until lightly golden on the bottom, about 1 minute.

6. 6

   Turn the rounds over and cook until golden, about 30 seconds longer.

7. 7

   Transfer to paper towels and generously sprinkle the tops with some of the cinnamon sugar.

8. 8

   Repeat with the remaining tortilla rounds and cinnamon sugar.

9. 9

   In a medium bowl, combine the mascarpone, 1/3 cup of the confectioners' sugar, the candied ginger and vanilla.

10. 10

    Arrange 4 of the tortilla rounds, sugared sides down, on a work surface.

11. 11

    Spoon one-quarter of the filling on each round and top with the remaining rounds, sugared sides up.

12. 12

    Sift the remaining 1 teaspoon confectioners' sugar on top and transfer to individual plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.