Cannoli
Yield
10 servingsPrep
45Cook
10Ready
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For pasta | |||
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | x |
salt
pinch |
*
|
| ½ | teaspoon |
sugar
|
|
| 1 | tablespoon |
orange zest
or lemon rind |
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
marsala wine
as needed |
*
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| For filling | |||
| 1 | pound |
ricotta cheese
|
|
| 2 | tablespoons |
mini chocolate chips
|
|
| 1 | x |
semi-sweet chocolate
shaved for garnish, null, null |
*
|
| 1 | tablespoon |
citron
candied or glaced |
|
| 1 | x |
fruit
slivered, for garnish |
* |
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For pasta | |||
| 315 | ml |
all-purpose flour
|
|
| 1 | x |
salt
pinch |
*
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
orange zest
or lemon rind |
|
| 15 | ml |
butter
|
|
| 1 | x |
marsala wine
as needed |
*
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| For filling | |||
| 453.6 | g |
ricotta cheese
|
|
| 3E+1 | ml |
mini chocolate chips
|
|
| 1 | x |
semi-sweet chocolate
shaved for garnish, null, null |
*
|
| 15 | ml |
citron
candied or glaced |
|
| 1 | x |
fruit
slivered, for garnish |
* |
| 3E+1 | ml |
sugar
|
|
Directions
PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well.
Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large rectangle. Cut into 4 inch squares. Wrap squares around cannoli tubes so that two corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. FILLING: Combine all ingredients Fill cannolil If you don't have cannoli tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold dough accordingly.
