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  1. Exported from MasterCook II

  2. Cannoli -1

  3. 1 Preparation Time :

  4. Categories : Cheese Desserts

  5. Italian

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. --Dough--

  8. 2 3/4 Cups All-Purpose Flour -- sifted

  9. 2 Tablespoons Sugar

  10. 1/4 Cup Butter

  11. 1 Egg -- beaten

  12. 2/3 Cup Marsala Wine -- or sherry or sweet w

  13. 1 Egg White

  14. Oil -- for frying

  15. --Filling--

  16. 1 Pound Ricotta Cheese

  17. 2 Cups Confectioner's Sugar -- sifted

  18. 1/3 Cup Candied Fruit -- chopped fine

  19. 2 Ounces Bittersweet Chocolate Chips

  20. 2 Tablespoons Amaretto -- or Maraschino Liqueu

  21. mixed with candied cherries.

  22. Dough:

  23. Mix flour and sugar and cut in butter. Add egg and wine gradually then

  24. form mixture into a ball. Knead dough until smooth, about 5 minutes.

  25. Cover and let stand for at least 1 hour.

  26. Filling:

  27. Press ricotta cheese through a sieve into a mixing bowl. Add sugar,

  28. reserving 2 tablespoons. Add candied fruits with cherries and chocolate

  29. chips. Chill in refrigerator.

  30. Meanwhile on a floured surface, roll dough into paper-thin rounds

  31. approximately 4 inches in diameter. Wrap around cannoli tubes

  32. (* see below) which have been brushed with olive oil. Brush egg white

  33. on flap to seal. Heat oil to 380 F and deep fry dough. Drain on several

  34. layers of paper towels. Cool, then carefully slide out metal tubes. When

  35. ready to serve, and not before, as dough will become soggy, pipe in filling

  36. through the largest nozzle of a pastry bag. Place several chocolate chips

  37. in filling at each end. Dust with remaining confectioner's sugar and serve

  38. immediately.

  39. 6-8. * Cannoli tubes are metal cylinders

  40. 5 inches long and 1 inch in diameter.

  41. They can be purchased at most kitchen supply stores. - - - - - - - - - - - - - - - - - -

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