Recipe courtesy Emeril Lagasse, 2001!


Cannoli Shells: 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/8 teaspoon salt 1/2 cup dry Marsala or other dry red wine 2 beaten egg whites Vegetable oil, for frying Cannoli molds (tubes for shaping shells during frying) Cannoli Filling: 1/2 cup heavy cream 1 pound ricotta 1/2 cup powdered sugar 2 teaspoons nut-flavored liqueur 1/4 cup finely chopped candied fruit 1/2 cup melted semi-sweet chocolate 1/4 cup chopped pistachios Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour. On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white. In a deep saute pan, heat the oil to 350 degrees F. Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.) In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and candied fruit. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve. Yield: Makes 12 to 15 cannoli


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