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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Ingredients:
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) |
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 |
Directions:
1. 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.
2. 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.
3. In a deep saute pan, heat the oil to 350 degrees F.
4. 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.)
5. 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.
6. 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.
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