Cannoli
Shells:
1 3/4 cups flour
1 tablespoon sugar
pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
egg white
2 quarts vegetable oil for frying
Filling:
1 15oz container of Ricotta cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/4 cup of mini chocolate chips
confectioners sugar for dusting
1. In a mixing bowl combine flour, sugar and salt.
Add the melted butter and marsala wine. Turn out
onto a lightly floured surface and knead until
well mixed.
2.
Wrap dough in plastic wrap and refrigerate for
2 to 3 hours.
3.
Roll out the dough until very thin. Using a cookie
cutter or the rim of a glass, cut dough into 4-inch
rounds, and roll again until very thin.
4.
Roll each piece tightly around a cannoli tube.
Seal with egg white.
5.
Heat the vegetable oil in a deep 3.5 quart pot
to 350 degrees.
6.
Place the dough forms in the hot oil and fry until
golden brown, 2-3 minutes. Place on paper towels
to drain. Cool and gently twist tube to remove
shell from form.
7.
In a large mixing bowl whip sugar, vanilla and
ricotta together until smooth, then stir in the
chocolate chips.
8.
Spoon filling into a pastry bag with a large round
tip. Pipe the ricotta cream into the pastry shells,
dust with confectioners sugar and serve immediately.
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