| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
Desserts, Chocolate, Italian |
9 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta; drained |
| 1 |
c |
Sugar, confectioners |
| 1/2 |
c |
Walnuts, toasted; chopped |
| 1/3 |
c |
Chocolate chips, semisweet |
| 1 |
ts |
Orange peel; grated |
| 1/2 |
ts |
Lime peel; grated |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Sugar, confectioners |
| 1 |
pn |
Salt |
| 1/3 |
c |
Beer |
| 1 |
tb |
Butter, sweet; softened |
| 1 |
|
Egg; beaten to blend |
| 1 |
ts |
Vanilla |
|
|
Oil; for deep frying |
INSTRUCTIONS
FILLING
DOUGH
FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer
to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well
chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature
before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt in
large bowl. Make well in center. Add beer, butter, half of egg (reserve
remainder for another use) and vanilla to well. Gradually draw flour from
edge of well into center until all flour is incorporated. Knead dough on
lightly floured surface until smooth. Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch squares. Wrap
1 square around each cannoli form,* brushing edges with water and pressing
gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in
batches and cook until golden brown, turning occasionally, about 4 minutes.
Drain on paper towels. Remove shells from cannoli forms. Cool.
Spoon filling into pastry bag without tip. Pipe filling into cannoli
shells.
* Tinned steel cylindrical molds available at most specialty
: cookware stores (or Williams-Sonoma).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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