Cannoli #2
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Cannoli #2
Last updated 6/12/2012 1:12:06 AM. Recipe ID 39897. Report a problem with this recipe.
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      Title: Cannoli #2
 Categories: Dessert
      Yield: 6 Servings
  2 3/4 c  Allpurpose flour; sifted
      2 tb Sugar
    1/4 c  Butter
      1    Egg; beaten
    2/3 c  Marsala wine; or sherry or
           -sweet wine
      1    Egg white
           Oil; for frying

      1 lb Ricotta cheese
      2 c  Confectioner's sugar; sifted
    1/3 c  Candied fruit; chopped fine
           -(mixed with candied
      2 oz Bittersweet chocolate chips
      2 tb Amaretto; or Maraschino
  Date: Fri, 15 Mar 1996 13:22:14 -0500
  From: (Eileen & Bob Holze) Dough: Mix flour and
  sugar and cut in butter. Add egg and wine gradually then form mixture
  into a ball. Knead dough until smooth, about 5 minutes. Cover and let
  stand for at least 1 hour.
  Filling: Press ricotta cheese through a sieve into a mixing bowl. Add
  sugar, reserving 2 tablespoons. Add candied fruits with cherries and
  chocolate chips. Chill in refrigerator.
  Meanwhile on a floured surface, roll dough into paper-thin rounds
  approximately 4 inches in diameter. Wrap around cannoli tubes (* see
  below) which have been brushed with olive oil. Brush egg white on
  flap to seal. Heat oil to 380 F and deep fry dough. Drain on several
  layers of paper towels. Cool, then carefully slide out metal tubes.
  When ready to serve, and not before, as dough will become soggy, pipe
  in filling through the largest nozzle of a pastry bag. Place several
  chocolate chips in filling at each end. Dust with remaining
  confectioners sugar and serve immediately. Serves 6-8.
  NOTE: Cannoli tubes are metal cylinders 5 inches long and 1 inch in
  diameter.  They can be purchased at most kitchen supply stores.

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Recipe ID 39897 (Apr 03, 2005)

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