Cannoli Recipe - Cooking Index
Cannoli Recipe - Cooking Index
| Cannoli Shells | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1 tablespoon | 15ml | Sugar |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/2 cup | 118ml | 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 | 118ml | Heavy cream |
| 1 lb | 454g / 16oz | Ricotta |
| 1/2 cup | 99g / 3.5oz | Powdered sugar |
| 2 teaspoons | 10ml | Nut-flavored liqueur |
| 1/4 cup | 36g / 1.3oz | Finely-chopped candied fruit |
| 1/2 cup | 55g / 1.9oz | Melted semi-sweet chocolate |
| 1/4 cup | 36g / 1.3oz | Chopped pistachios |
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 saute 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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E10) - from the TV FOOD - NETWORK
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