| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Italian | Desserts, Italian, Pasta, Cakes, Candies | 4 | Servings |
INGREDIENTS
| 1 1/3 | c | Flour |
| Pinch of salt | ||
| 1/2 | ts | Sugar |
| 1 | tb | Grated orange or lemon rind |
| 1 | tb | Butter |
| Marsala wine | ||
| 1 | Egg white, beaten | |
| Oil; for frying | ||
| 1 | lb | Ricotta cheese |
| 2 | tb | Miniature chocolate bits, or |
| Shaved semi-sweet chocolate | ||
| 1 | tb | Candied citron, or glaced |
| 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”