Cooking Recipe Cannoli
Recipe Ingredients
SHELLS
FILLING
Directions
Sift together sugar, flour and salt. Work the wine in gradually,
kneading to a soft dough. Roll out on a floured surface to 1/8-inch
thickness, and cut out five-inch discs. Wrap each disc around a
cannoli form, sealing the edge with egg white.
Heat oil, five inches deep, in a small, deep saucepan, and fry one at
a time until golden and crisp. Remove with tongs, let oil run off,
and drain on a paper towel. Let the pastry cool slightly, then slip
it carefully off the form.
Note: Shells will keep for a week or two in a sealed container, so
they can be made ahead.
Filling: In a mixing bowl, beat the ricotta with an electric mixter.
Add remaining filling ingredients. Stuff shells just before serving.
Sprinkle with powdered sugar.
Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29
grams carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium.