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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 4 |
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This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil. Ingredients:
3 cups ricotta cheese |
1/2 cup sugar |
1/2 teaspoon vanilla |
1/2 cup minced candied citron peel |
2 cups flour |
1/4 cup sugar |
1/8 teaspoon salt (a pinch) |
4 tablespoons butter, cubed |
5 tablespoons water |
2 eggs, lightly beaten |
Directions:
1. Combine all filling ingredients in a bowl, cover and refrigerate.
2. In a large bowl, stir together flour, sugar, and salt. Work in the butter until mixture forms fine crumbs. Add water and 1 egg, and mix into a dough. Knead for 10 minutes, using additional flour as needed. Let the dough sit in a cool place for 2 hours.
3. Using a pasta machine, roll the dough out and cut into 24 -4 circles. Keep the circles covered with a towel as you work.
4. Seal each dough circle around a cannoli core with a dab of the remaining beaten egg. Fry in oil for 20 seconds, remove and cool.
5. Immediately before serving, pipe the filling into the shells.
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