Cannoli Recipe

• 1 1/2 c. all-purpose flour
• 1 Tbsp. sugar
• 1/8 tsp salt
• 1/2 c. dry Marsala (or possibly other dry red wine)
• 2 x egg whites beaten Vegetable oil for frying Cannoli molds (tubes for shaping shells during frying)
• 1/2 c. heavy cream
• 1 lb ricotta
• 1/2 c. powdered sugar
• 2 tsp nut-flavored liqueur
• 1/4 c. finely-minced candied fruit
• 1/2 c. melted semi-sweet chocolate
• 1/4 c. minced pistachios

1. Into a bowl sift together the flour, sugar, and salt.
2. With your fingers, work the wine gradually into the dry ingredients to create a stiff dough.
3. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
4. On a lightly floured surface, roll out the dough to 1/8-inch thickness.
5. With a cutter, cut out rounds 5-inches in diameter.
6. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
7. In a deep saute/fry pan, heat the oil to 350 degrees.
8. Fry the cannoli in batches till just golden and crisp, about 2 min.
9. Drain on paper towels, let cold, then gently slip the molds from the cannolis.
10. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
11. In a mixing bowl whip the cream.
12. Mix in the ricotta with a rubber spatula, working till creamy.
13. Mix in the sugar, nut liqueur, and candied fruit.
14. Place 1 cannoli shell on a flat surface.
15. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if you like), pressing gently to ensure which the middle is filled.
16. Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet.
17. Repeat with the remaining cannoli, and serve.
18. This recipe yields 12 to 15 cannoli.
19. Yield: 12 to 15 cannoli

flour, sugar, salt, marsala, egg whites, heavy cream, ricotta, powdered sugar, liqueur, candied fruit, semisweet chocolate, pistachios

Taken from cookeatshare.com/recipes/cannoli-98990 (may not work)