Chocolate cannoli
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Chocolate cannoli
  Chocolate    Italian  
Last updated 6/12/2012 1:15:11 AM. Recipe ID 44457. Report a problem with this recipe.
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      Title: Chocolate cannoli
 Categories: Desserts, Chocolate, Italian
      Yield: 9 Servings
 
MMMMM--------------------------FILLING-------------------------------
      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

MMMMM---------------------------DOUGH--------------------------------
      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
 
    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).
  




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Recipe ID 44457 (Apr 03, 2005)

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