Cannoli
Ingredients
The shells
-
1 ¾
cups
unbleached all-purpose flour
-
1 ½
Tbsp
granulated sugar
-
¼
tsp
salt
-
3
Tbsp
unsalted butter
-
⅓
cup
marsala wine
-
1
large
egg
-
1
egg white
egg white
-
8
cups
vegetable oil or shortening (for frying)
The filling
-
32
oz
whole milk ricotta
-
1 ½
cups
powdered sugar
-
¾
cup
mini chocolate chips
-
¼
tsp
ground cinnamon
-
to taste
chopped unsalted pistachios (optional)
Instructions
- Prepare the dough by mixing flour, sugar, and salt in a food processor, then pulse in butter.
- Add marsala wine and egg, pulsing until the dough comes together.
- Transfer the dough to an oiled bowl, cover, and let it rest for at least 30 minutes.
- Heat oil in a pot to 345-355 degrees Fahrenheit.
- Roll out the dough thinly and cut into rounds.
- Wrap the rounds around greased cannoli forms and seal with egg white.
- Fry the shells until golden brown, then drain on paper towels.
- Cool the shells and remove them from the forms.
- For the filling, strain the ricotta and mix it with powdered sugar, chocolate chips, and cinnamon.
- Fill the cooled shells with the ricotta mixture using a piping bag.
Nutrition Facts (estimated)
Servings
28 cannoli
Calories
182
Total fat
10g
Total carbohydrates
18g
Total protein
5g
Sodium
55mg
Cholesterol
28mg
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