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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| shortening - baking: 2 Tbl |
| eggs: 1 (egg white) |
| red wine: 3/4 cup |
| sunflower oil: 1 cup |
| ricotta cheese (whole milk): 1 1/2 cups |
| vanilla extract: 2 tsp |
| semisweet chocolate chips (chips): 3/4 cup |
| orange peel: 3 Tbl |
| powdered sugar (sifted): 1/2 cup |
Cannoli III
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
- Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
- To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.