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Add a photoServings: 12
Ingredients
- 3 c. sifted flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs, well beaten
- 4 T Italian red wine
- 1/4 c. sugar
- 1 teaspoon cocoa, optional
- 3 T shortening
- 1 egg yolk, well beaten
- 3 c. Ricotta cheese
- 1/4 teaspoon cinnamon
- 1/4 c. finely minced citron
- 1/4 c. semi-sweet chocolate chips
- 1 1/4 c. confectioners sugar
- 1 teaspoon vanilla extract
Directions
- Sift dry ingredients. Cut in shortening with pastry blender till pcs are the size of small peas. Stir in large eggs. Blend in wine, one tbsp at a time, till dough clings together.Chill several hrs. Roll to paper thinness on lightly floured surface. Cut 5- inch circles. Roll around 6-inch stick or possibly cannoli form. Wrap dough so which 1/4-inch of stick or possibly tube protrudes at either end. Seal by brushing with beaten egg yolk.
- Fry 2 at a time in deep hot fat (375 degrees) for a minute or possibly till golden. Lift with slotted spoon onto paper towel and cool. Remove sticks or possibly tubes gently.
- Beat Ricotta in large bowl for 1 minute. Add in sugar and beat till very light and creamy (5 min). Add in cinnamon, vanilla, citron, and chocolate chips.Fill shells. Sprinkle with confectioners sugar. Makes 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 346 | |
| Calories from Fat 89 | 26% |
| Total Fat 10.07g | 13% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.36g | |
| Cholesterol 60mg | 20% |
| Sodium 125mg | 5% |
| Potassium 145mg | 4% |
| Total Carbs 52.85g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 25.45g | 17% |
| Protein 11.64g | 19% |
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