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Ingredientes
- 1 1/2 c. all-purpose flour
- 1 Tbsp. sugar
- 1/8 tsp salt
- 1/2 c. dry Marsala (or possibly other dry red wine)
- 2 x egg whites beaten Vegetable oil for frying Cannoli molds (tubes for shaping shells during frying)
- 1/2 c. heavy cream
- 1 lb ricotta
- 1/2 c. powdered sugar
- 2 tsp nut-flavored liqueur
- 1/4 c. finely-minced candied fruit
- 1/2 c. melted semi-sweet chocolate
- 1/4 c. minced pistachios
Direcciones
- Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to create a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
- 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.
- In a deep saute/fry pan, heat the oil to 350 degrees.
- Fry the cannoli in batches till just golden and crisp, about 2 min. Drain on paper towels, let cold, 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.)
- In a mixing bowl whip the cream. Mix in the ricotta with a rubber spatula, working till creamy. Mix in the sugar, nut liqueur, and candied fruit.
- Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if you like), pressing gently to ensure which 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.
- This recipe yields 12 to 15 cannoli.
- Yield: 12 to 15 cannoli
