Best Stella Doro Anginettis Recipes

Anginetti Cream Puffs image

Provided by Betty Sims

Time 30m

Number Of Ingredients 4

1 pkg stella doro anginetti
3 oz cream cheese, softened
8 1/4 oz pineapple, crushed, drained
1 c cool whip

Steps:

1. Slice Anginetti in two.
2. Mix cream cheese until creamy. Add crushed pineapple and cool whip. Mix well
3. Drop 1 T. of mixture on bottom of Anginetti cream puff and cover with the top portion. Super easy and so delicious!

Stella Doro Anginetti's image

Provided by star pooley

Categories Cookies

Time 10m

Number Of Ingredients 5

8 oz cream cheese
8 oz cool whip
16 oz can crushed pineapple, drained
2 Tbsp powdered sugar
1 (15) oz package stella doro anginetti cookies

Steps:

1. Drain most of the juice from pineapple;
2. Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
3. Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
4. Refrigerate before serving.

Stella Doro Anginetti's image

Provided by quotFoodThe Way To

Categories Dessert

Time 10m

Yield 24-36 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
8 ounces Cool Whip
16 ounces crushed pineapple, drained
2 tablespoons powdered sugar
1 (5 ounce) package Stella Doro anginetti cookies

Steps:

Drain most of the juice from pineapple;
Cream the cream cheese until soft and add the rest of the ingredients; Mix well.
Split the Anginetti's in half, spoon the filling on the lower half and replace the top half.
Refrigerate before serving.

Nutrition Facts : Calories 77, Fat 5.7, SaturatedFat 4.1, Cholesterol 10.4, Sodium 30.5, Carbohydrate 6.1, Fiber 0.1, Sugar 5.6, Protein 0.9

Anginetti image

Provided by Food Network

Categories dessert

Time 2h35m

Yield 3 dozen cookies

Number Of Ingredients 9

3/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 tablespoons olive oil
Zest and juice of 2 lemons
3 large eggs
2 3/4 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup confectioners' sugar, or more as needed

Steps:

With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.