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Cannoli

Cannoli Recipe

Makes about 24

Ingredients

For the pastry:


4 cups sifted all-purpose flour


1 tablespoon granulated sugar


1/4 teaspoon cinnamon


3/4 cup Marsala wine


1 large egg slightly beaten



For the filling:


3 pounds ricotta cheese


1-3/4 cups sifted confectioners sugar


1/2 teaspoon cinnamon


2 tablespoons chopped citron


1/4 cup semi-sweet chocolate morsels

Method

Sift flour, sugar and cinnamon together on to a bread board or table top. Make

a well in

the center of dry ingredients and pour wine into it. Knead dough until smooth

and

stiff,about15 mins. If dough feels wet and sticky add more flour,if too dry,

add more wine.


Cover dough and let stand for 2 hours in cool place. Roll out very thin and cut

into 5 inch

(12 cm) circles and wrap around metal cannoli forms (5 inches long by 1 inch

in

diameter). Fold dough around form loosley so that 1/4 of form sticks out on

the ends. Seal

dough on by brushing with egg yoke, and fry 2 cannoli at a time in deep hot

fat until

brown on both sides. Lift out gently with slotted spoon or tongs, drain on paper

towels to

cool.



Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light

and creamy,

about 5 minutes. Add cinnamon, citron, and chocloate bits, mix until blended.

Keep

filling in refrigerator until ready to use. Makes enough to fill 25 cannoli

shells.
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