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Add a photoServings: 12
Ingredients
- 3 c. sifted flour
- 3 T melted butter
- 1/8 teaspoon salt
- 1 T sugar
- 3/4 c. red wine (approximately)
- 1 egg yolk, slightly beaten
- Fat for deep frying
- 3 lbs. ricotta cheese
- 3/4 c. confectioners' sugar
- 1/4 c. creme de cacao or possibly other sweet liqueur
- 3 T grated bittersweet chocolate
- 2 T finely chopped, candied orange peel
- 1/2 c. minced pistachio nuts for garnish
Directions
- Mix flour, butter, sugar and salt. Add in sufficient wine to make a stiff but manageable dough. Knead for about 15 min, till dough is smooth and soft. Add in a bit more flour if necessary to prevent sticking. Roll into a ball, cover, and place in the refrigerator for 1 hour. Divide dough into 2 parts and roll into paper thin sheets on a floured board. Cut into 4 inch circles or possibly squares. Place a cannoli tube from corner to corner, diagonally across the square. Fold the opposite corners together around the tube. Brush corners with beaten egg yolk to seal and press together. Heat 3 inches of fat to 390 degrees F. Fry cannoli, 2 or possibly 3 at a time, turning if necessary, till deep, golden. Remove with tongs or possibly a slotted spatula and drain on absorbent paper. Cool to touch and remove tubes, being careful not to break the shells. Cool completely before filling. Fill shells just before serving so which they are crisp. If you don't intend to use them immediately, store them in a cool, dry place. They will keep, unfilled, for several weeks.
- Beat ricotta vigorously for 2 min. Add in sugar and liqueur and continue beating for 5 min longer, or possibly till smooth. Fold in chocolate and orange and store in refrigerator till ready to serve.Use a small spoon to stuff the filling into the shells. Dip the ends in minced pistachio nuts. If you don't wish to serve the cannoli immediately, the filling may be kept, tightly covered and refrigerated, for up to 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 393 | |
| Calories from Fat 150 | 38% |
| Total Fat 16.74g | 21% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 172mg | 7% |
| Potassium 246mg | 7% |
| Total Carbs 39.47g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 9.66g | 6% |
| Protein 17.46g | 28% |
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