- -- Recipe via Meal-Master (tm) v8.02
Title: CHOCOLATE CANNOLI
Categories: Desserts, Chocolate, Italian
Yield: 9 servings
1 lb Ricotta; drained
1 c Sugar, confectioners
1/2 c Walnuts, toasted; chopped
1/3 c Chocolate chips, semisweet
1 ts Orange peel; grated
1/2 ts Lime peel; grated
1 c Flour
1 ts Baking powder
1 ts Sugar, confectioners
1 pn Salt
1/3 c Beer
1 T Butter, sweet; softened
1 Egg; beaten to blend
1 ts Vanilla
Oil; for deep frying
FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer to large bowl. Mix in next 4 ingredients. Cover and 1 day ahead.
filling to room temperature before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of
salt in large bowl. Make well in center. Add beer, butter, half of
egg (reserve remainder for another use) and vanilla to well.
Gradually draw flour from edge of well into center until all flour is
incorporated. Knead dough on lightly floured surface until smooth.
Cover and let stand 1 hour.
12-inch square. Cut into nine 4-inch
squares. Wrap 1 square around each cannoli form,* brushing edges with
water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in
batches and cook until golden brown, turning occasionally, about 4
minutes. Drain on paper towels. Remove shells from cannoli forms.
Spoon filling into pastry bag without tip. Pipe filling into cannoli
Tinned steel cylindrical molds available at most specialty
: cookware stores (or Williams-Sonoma). --