| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Allpurpose flour; sifted |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Butter |
| 1 |
|
Egg; beaten |
| 2/3 |
c |
Marsala wine; or sherry or sweet wine |
| 1 |
|
Egg white |
|
|
Oil; for frying |
| 1 |
lb |
Ricotta cheese |
| 2 |
c |
Confectioner's sugar; sifted |
| 1/3 |
c |
Candied fruit; chopped fine (mixed with candied cherries) |
| 2 |
oz |
Bittersweet chocolate chips |
| 2 |
tb |
Amaretto; or Maraschino liqueur |
INSTRUCTIONS
DOUGH
FILLING
Date: Fri, 15 Mar 1996 13:22:14 -0500
From: beck4@pipeline.com (Eileen & Bob Holze)
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.
NOTE: Cannoli tubes are metal cylinders 5 inches long and 1 inch in
diameter. They can be purchased at most kitchen supply stores.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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