Cannoli Recipe

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Cannoli
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Ingredients
9
Count
Nutrition
218
Calories
Total time
3
Minutes
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Ingredients:

  • 4 cups sifted flour
  • 1 tbsp sugar
  • 1/4 tsp cinnamon
  • 3/4 cup red wine
  • 1 3/4 cups sifted confectioners' sugar
  • 1/4 tsp cinnamon
  • 2 tbsp minced candied citron peel or 2 tbsp chopped nuts, of choice

Directions:

  1. SHELL: Resift flour with sugar and cinnamon in a small heap on bread board.
  2. Make a well in center and pour wine into it.
  3. Stir from center out to mix.
  4. Knead dough until smooth and stiff, about 15 minutes.
  5. (Kneading and rolling work best on a marble Board or a regular board with a stiff cotton cover.) If dough still seems moist and sticky, knead in more flour.
  6. It must be quite stiff.
  7. If too dry to roll easily, add a few more drops of wine and knead inches.
  8. Cover dough with a warm bowl and let stand two hours in a moderately cool place.
  9. Roll out the dough as thin as paper.
  10. Cut into five-inch rounds and wrap each around a metal cannoli tube.
  11. (Cut smaller, about 3 , if to be used on the smaller cannoli tubes.) Wrap dough loosely around form so that about.
  12. 25 of the form protrudes at each end.
  13. Seal by brushing a little egg yolk (a feather brush works best) on the overlapping edge.
  14. Fry two at a time in deep hot fat for one minute, or until browned on both sides.
  15. Lift out very carefully with a slotted spoon or tongs.
  16. Drain on absorbent paper.
  17. When cool, gently remove from the form and fill with the desired filling.
  18. Refrigerate after filling.
  19. Unfilled shells will keep about 6 weeks, boxed, in a cool dry place.
  20. Filled shells should be served soon after making.
  21. FILLING: Beat ricotta in blender or bowl for about a minute.
  22. Add sugar and beat until very light and creamy (about 5 minutes).
  23. Add cinnamon, citron and chocolate.
  24. Mix until thoroughly blended, (can be made a day ahead and refrigerated.) Fill a pastry bag using a large pipping tip, Fill each shell and dust with powdered sugar.
  25. Serve.
  26. NOTE: If the ricotta is too wet or thin here is the remedy,.
  27. The cause is usually the ricotta that had not been sufficiently drained. You may want to try draining the filling. Put it in cheese cloth and hang it over a pan in the refrigerator. This will hopefully help.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 217.86 Kcal (912 kJ)
Calories from fat 135.96 Kcal
% Daily Value*
Total Fat 15.11g 23%
Cholesterol 71.46mg 24%
Sodium 101.05mg 4%
Potassium 143.24mg 3%
Total Carbs 4.63g 2%
Sugars 0.8g 3%
Dietary Fiber 0.06g 0%
Protein 12.95g 26%
Iron 0.1mg 0%
Calcium 239mg 24%
Amount Per 100 g
Calories 164.42 Kcal (688 kJ)
Calories from fat 102.61 Kcal
% Daily Value*
Total Fat 11.4g 23%
Cholesterol 53.93mg 24%
Sodium 76.26mg 4%
Potassium 108.1mg 3%
Total Carbs 3.5g 2%
Sugars 0.61g 3%
Dietary Fiber 0.04g 0%
Protein 9.77g 26%
Iron 0.1mg 0%
Calcium 180.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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