Cannoli
Cannoli
- Level: Intermediate
- Yield: 12 to 15 cannoli
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 332
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 28
- Sodium
- 59
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 30 min
- Level: Intermediate
- Yield: 12 to 15 cannoli
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 332
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 28
- Sodium
- 59
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 30 min
Ingredients
For the Cannoli Shells:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup dry Marsala or other dry red wine
Cannoli molds (tubes for shaping shells during frying)
2 beaten egg whites
Vegetable oil, for frying
For the Cannoli Filling:
1/2 cup heavy cream
1 pound ricotta
1/2 cup powdered sugar
2 teaspoons nut-flavored liqueur, such as Nocello, Frangelico, or Amaretto
1/4 cup finely chopped dates
1/2 cup melted semisweet chocolate
1/4 cup chopped pistachios
Directions
- For the shells:
- 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 F.
- 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 cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
- For the filling:
- 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 dates.
- 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.
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