| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Infood02 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Canola oil |
| 8 |
|
Flour tortillas |
| 1 |
c |
Cinnamon |
| 1/3 |
c |
Sugar |
|
|
Melted chocolate |
| 1/4 |
c |
Pecan pieces; caramelized |
| 1 |
c |
Ricotta |
| 3/4 |
c |
Peach preserve or fresh peach compote |
INSTRUCTIONS
Heat canola oil to 375 degrees. Roll up tortillas loosely and fasten
with a wooden toothpick to create a shell, then fry a few at a time
until they are golden brown. Mix cinnamon and sugar. While shells are
still warm roll in cinnamon sugar, then dip in melted chocolate and
rolled again in caramelized pecan pieces. Fill the cannolis with a
mixture of ricotta and peach preserves, or fresh peach compote. These
are best filled with a pastry bag. You may also dip the other end of
the cannoli in the chocolate or pecans once they are filled.
Alternative fillings: ice cream, fresh whipped cream or vanilla
custard.
Yield: 8 cannolis
Converted by MC_Buster.
Per serving: 8196 Calories (kcal); 698g Total Fat; (74% calories from
fat); 54g Protein; 474g Carbohydrate; 0mg Cholesterol; 2783mg Sodium
Food Exchanges: 27 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
139 1/2 Fat; 4 1/2 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND029
Converted by MM_Buster v2.0n.
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