| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
Italian |
Cakes, Candies, Desserts, Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1 |
|
Pinch of salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Grated orange or lemon rind |
| 1 |
tb |
Butter |
| 1 |
|
Marsala wine |
| 1 |
|
Egg white, beaten |
| 1 |
|
Oil; for frying |
| 1 |
lb |
Ricotta cheese |
| 2 |
tb |
Miniature chocolate bits, or |
| 1 |
|
Shaved semi-sweet chocolate |
| 1 |
tb |
Candied citron, or glaced |
| 1 |
|
Fruit; slivered |
| 2 |
tb |
Sugar |
INSTRUCTIONS
FOR PASTA
FOR FILLING
PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well.
Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours.
Roll dough on a lightly-floured board into a large rectangle. Cut into 4"
squares. Wrap squares around cannoli tubes so that 2 corners fold over and
two corners point outward. Brush the touching corners with egg white so
that they will stick together. Deep fry in hot oil until golden. Cool and
remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli
tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold
dough accordingly. FILLING: Combine all ingredients and fill the cannoli.
Posted to recipelu-digest Volume 01 Number 529 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 14, 1998
A Message from our Provider:
“The rapture! Separation of church and state”