| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Egg white |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter |
| 8 |
oz |
Ricotta cheese |
| 1/2 |
c |
Whipped cream |
| 1/4 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Miniature chocolate chips |
INSTRUCTIONS
CANNOLI FILLING
Sift flour, salt and baking powder. Cut in butter; knead well. On floured
board, roll dough to 1/16-inch thick. Cut into 4-inch squares. With rolling
pin, roll squares into ovals. Wrap each oval around Cannoli tube. Seal edge
with egg white. Fry 2 at a time in 350 degrees oil for 1 to 2 minutes. Hold
tubes with chop sticks to drain. Cool for 5 minutes. Careful- ly remove
tubes. Makes 12 shells.
Filling: In blender, combine cheese, cream, sugar and vanilla. Fold in
chocolate chips. Fill Cannoli shells. Dust with powdered sugar. Garnish
with chocolate syrup. Fill 12 shells.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary."
<diane@keyway.net> on Jan 18, 1998
A Message from our Provider:
“Your life will have a purpose with the Saviour.”