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Cannoli (gtkg62a)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits Italian Cakes, Candies, Desserts, Italian, Pasta 4 Servings

INGREDIENTS

1 1/3 c Flour
Pinch of salt
1/2 t Sugar
1 T Grated orange or lemon rind
1 T Butter
Marsala wine
1 Egg white, beaten
Oil, for frying
1 lb Ricotta cheese
2 T Miniature chocolate bits, or
Shaved semi-sweet chocolate
1 T Candied citron, or glaced
Fruit, slivered
2 T Sugar

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 552
Calories From Fat: 177
Total Fat: 20.9g
Cholesterol: 42.8mg
Sodium: 232.7mg
Potassium: 367mg
Carbohydrates: 75.6g
Fiber: 4.8g
Sugar: 15.8g
Protein: 20.3g


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