Cannoli

Cannoli
Adapted from cdkitchen.com
Cannoli

PREP TIME

30

minutes

TOTAL TIME

300

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

300

minutes

SERVINGS

--

servings

Adapted from cdkitchen.com

Ingredients

  • SHELLS

  • 2

    cups flour

  • 1/8

    teaspoon salt

  • 1

    tablespoon sugar

  • 1/2

    cup butter

  • 1

    egg, slightly beaten

  • 1/4

    cup white wine

  • FILLING

  • 1

    cup ricotta cheese

  • 1

    cup mascarpone cheese

  • 3/4

    cup confectioner's sugar, sifted

  • 1

    tablespoon Amaretto, optional

  • 3

    ounces semi-sweet chocolate, grated

  • 1/4

    cup confectioner's sugar, sifted

Directions

FOR SHELLS: Combine flour, salt and sugar in a medium bowl. Cut in butter until mixture resembles coarse meal. Stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball, cover and refrigerate 30 minutes. Turn dough out onto a lightly floured surface and roll to 1/16" thickness. Cut into 3 1/2" circles, and roll circles into 5" ovals. Place a cannoli form, lengthwise, down the center of each oval and roll dough around form. Moisten seam with water to seal. Pour oil to a depth of 3" into a Dutch oven and heat to 350 degrees F. Fry cannoli shells one minutes, or until golden brown. Drain on paper towels and cool about 5 seconds. Remove the form and cool cannoli shells completely. FOR FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid. Put ricotta in a processor and process until smooth. Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy. Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours. Pipe, or spoon. filling into shells. Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.

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