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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: CHOCOLATE CANNOLI

  3. Categories: Desserts, Chocolate, Italian

  4. Yield: 9 servings

  5. --FILLING--

  6. 1 lb Ricotta; drained

  7. 1 c Sugar, confectioners

  8. 1/2 c Walnuts, toasted; chopped

  9. 1/3 c Chocolate chips, semisweet

  10. 1 ts Orange peel; grated

  11. 1/2 ts Lime peel; grated

  12. --DOUGH--

  13. 1 c Flour

  14. 1 ts Baking powder

  15. 1 ts Sugar, confectioners

  16. 1 pn Salt

  17. 1/3 c Beer

  18. 1 T Butter, sweet; softened

  19. 1 Egg; beaten to blend

  20. 1 ts Vanilla

  21. Oil; for deep frying

  22. FOR FILLING: Puree ricotta and sugar in processor until smooth.

  23. Transfer to large bowl. Mix in next 4 ingredients. Cover and 1 day ahead.

  24. filling to room temperature before using.

  25. FOR DOUGH: Combine the flour, baking powder, sugar and pinch of

  26. salt in large bowl. Make well in center. Add beer, butter, half of

  27. egg (reserve remainder for another use) and vanilla to well.

  28. Gradually draw flour from edge of well into center until all flour is

  29. incorporated. Knead dough on lightly floured surface until smooth.

  30. Cover and let stand 1 hour.

  31. 12-inch square. Cut into nine 4-inch

  32. squares. Wrap 1 square around each cannoli form,* brushing edges with

  33. water and pressing gently to seal.

  34. Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in

  35. batches and cook until golden brown, turning occasionally, about 4

  36. minutes. Drain on paper towels. Remove shells from cannoli forms.

  37. Cool.

  38. Spoon filling into pastry bag without tip. Pipe filling into cannoli

  39. shells.

  40. Tinned steel cylindrical molds available at most specialty

  41. : cookware stores (or Williams-Sonoma). --

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