Cannoli - 1

Recipe Ingredients

		Dough
2 3/4 cups	171g / 6oz	All-purpose flour - sifted
2 tablespoons	30ml	Sugar
1/4 cup	49g / 1.7oz	Butter
1		Egg - beaten
2/3 cup	157ml	Marsala wine - or sherry or sweet w
1		Egg white
		Oil - for frying
		Filling
1 lb	454g / 16oz	Ricotta cheese
2 cups	396g / 13oz	Confectioner's sugar - sifted
1/3 cup	48g / 1.7oz	Candied fruit - chopped fine *
2 oz	56g	Bittersweet chocolate chips
2 tablespoons	30ml	Amaretto - or maraschino liqueu

Recipe Instructions

* mixed with candied cherries. Dough: Mix flour and sugar and cut in butter. Add egg and wine gradually then form mixture into a ball. Knead dough until smooth, about 5 minutes. Cover and let stand for at least 1 hour. Filling: Press ricotta cheese through a sieve into a mixing bowl. Add sugar, reserving 2 tablespoons. Add candied fruits with cherries and chocolate chips. Chill in refrigerator. Meanwhile on a floured surface, roll dough into paper-thin rounds approximately 4 inches in diameter. Wrap around cannoli tubes (* see below) which have been brushed with olive oil. Brush egg white on flap to seal. Heat oil to 380F and deep fry dough. Drain on several layers of paper towels. Cool, then carefully slide out metal tubes. When ready to serve, and not before, as dough will become soggy, pipe in filling

through the largest nozzle of a pastry bag. Place several chocolate chips in filling at each end. Dust with remaining confectioners sugar and serve immediately. Serves 6-8. * Cannoli tubes are metal cylinders 5 inches long and 1 inch in diameter. They can be purchased at most kitchen supply stores.

Source:
Mario Batali

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