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Cannoli 3

Author/Submitted by:
Servings: 1
Categories: Chocolate / Desserts / Low-Fat/Low-Cal

2 3/4  Cups  All-Purpose Flour, sifted
2  Tablespoons  Sugar
1/4  Cup  Butter
1    Egg, beaten
2/3  Cup  Marsala Wine, or sherry or sweet w
1    Egg White
    Oil, for frying
1  Pound  Ricotta Cheese
2  Cups  Confectioner's Sugar, sifted
1/3  Cup  Candied Fruit, chopped fine *
2  Ounces  Bittersweet Chocolate Chips
2  Tablespoons  Amaretto, or Maraschino Liqueu

* 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 380 F 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 confectioner's 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.

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