Cannoli Recipe - Cooking Index
Cannoli Recipe - Cooking Index
| Shells | ||
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 1 tablespoon | 15ml | Sugar |
| 1 | Salt | |
| 1/2 cup | 118ml | Dry red wine or dry marsala |
| Oil for frying | ||
| Filling | ||
| 1 1/2 cups | 297g / 10oz | Powdered sugar |
| 2 tablespoons | 30ml | Candied fruit |
| 1/4 cup | 27g / 1oz | Chocolate chips |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1/4 cup | 36g / 1.3oz | Chopped pistachios |
Sift together sugar, flour and salt. Work the wine in gradually, kneading to a soft dough. Roll out on a floured surface to 1/8-inch thickness, and cut out five-inch discs. Wrap each disc around a cannoli form, sealing the edge with egg white.
Heat oil, five inches deep, in a small, deep saucepan, and fry one at a time until golden and crisp. Remove with tongs, let oil run off, and drain on a paper towel. Let the pastry cool slightly, then slip it carefully off the form.
Note: Shells will keep for a week or two in a sealed container, so they can be made ahead.
Filling: In a mixing bowl, beat the ricotta with an electric mixer. Add remaining filling ingredients. Stuff shells just before serving. Sprinkle with powdered sugar.
Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29 grams carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium.
Source:
Emeril Lagasse
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.