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How to Make Cannoli III - A Step-by-Step Guide

If you're looking to indulge in a delicious, traditional Italian dessert, then you've come to the right place. This recipe for Cannoli III will transport you straight to the streets of Sicily, where this iconic treat originates.

Cannoli are tube-shaped pastries that are filled with a sweet and creamy ricotta cheese mixture, and then typically topped with powdered sugar, chocolate chips, or chopped nuts. These delectable treats are a must-try for anyone with a sweet tooth, and with ...

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons shortening
  • 1 egg white
  • ¾ cup red wine
  • 1 ½ quarts oil for deep frying
  • 1 ½ pounds ricotta cheese
  • ½ cup sifted confectioners' sugar
  • 2 teaspoons vanilla extract
  • ¾ cup miniature semisweet chocolate chips
  • 3 tablespoons chopped candied orange peel

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 cannnoli

  • In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
  • Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
  • To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

    • Nutrition

    372 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 18mg
    • Sodium: 272mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 9g
    • Calcium: 166mg
    • Iron: 2mg
    • Potassium: 159mg

    Categories

    Dessert recipes
    Italian recipes
    Pastry recipes
    Sicilian recipes
    Sweet recipes