---

INGREDIENTS:

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

---

PRINTABLE VERSION: CANNOLI - 1

---

Please report any bad links..Thanks, Buzz

---

BACK TO GUTSY'S HOME