Delicious Christmas - Cannoli


For the pastry:

  • 4 cups sifted all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 3/4 cup Marsala wine
  • 1 large egg slightly beaten
For the filling:
  • 3 pounds ricotta cheese
  • 1-3/4 cups sifted confectioners sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chopped citron
  • 1/4 cup semi-sweet chocolate morsels
Cooking Instructions :
  • Sift flour, sugar and cinnamon together on to a bread board or table top.
  • Make a well in the center o f dry ingredients and pour wine into it.
  • Knead dough until smooth and stiff,about15 mins.
  • If dough feels wet and sticky add more flour,if too dry, add more wine.
  • Cover dough and let stand for 2 hours in cool place.
  • Roll out very thin and cut into 5 inch (12 cm) circles and wrap around metal cannoli forms (5 inches long by 1 inch in diameter).
  • Fold dough around form loosely so that 1/4 of form sticks out on the ends.
  • Seal dough on b y brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until
  • brown on both sides.
  • Lift out gently with slotted spoon or tongs, drain on paper towels to cool.
  • Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy,
  • about 5 minutes.
  • Add cinnamon, citron, and chocolate bits, mix until blended.
  • Keep filling in refrigerator until read y to use. Makes enough to fill 25 cannoli shells

Note: Makes about 24

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