Cannoli

Cannoli
Cannoli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • CANNOLI SHELLS:

  • 1 1/2

    cups all-purpose flour

  • 1

    tablespoon sugar

  • 1/8

    teaspoon salt

  • 1/2

    cup dry Marsala (or other dry red wine)

  • 2

    egg whites beaten

  • Vegetable oil for frying

  • Cannoli molds (tubes for shaping shells during frying)

  • CANNOLI FILLING:

  • 1/2

    cup heavy cream

  • 1

    pound ricotta

  • 1/2

    cup powdered sugar

  • 2

    teaspoons nut-flavored liqueur

  • 1/4

    cup finely-chopped candied fruit

  • 1/2

    cup melted semi-sweet chocolate

  • 1/4

    cup chopped pistachios

Directions

Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour. On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white. In a deep sauté pan, heat the oil to 350 degrees. Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.) In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and candied fruit. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve. This recipe yields 12 to 15 cannoli.

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