Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 c. sifted all-purpose flour
- 1 T sugar
- 1/4 teaspoon cinnamon
- 3/4 c. port
- Salad oil or possibly shortening for deep-frying
- 1 egg yolk, slightly beaten
- 3 pound ricotta cheese
- 2 1/2 c. confectioners' sugar
- 1/4 c. semi-sweet chocolate pcs or possibly grated sweet chocolate
- 2 T minced citron
- 10 candied cherries, finely minced
- 1/2 teaspoon cinnamon
- Minced pistachio nuts (optional)
- Confectioners' sugar
Direcciones
- Sift flour with sugar and cinnamon onto a board. Make a well in center and fill with port. With a fork, gradually blend flour into port. When dough is stiff sufficient to handle, knead about 15 min, or possibly till dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Chill dough, covered for 2 hrs.In deep-fat-fryer, electric frying pan, or possibly heavy saucepan, slowly heat salad oil (3-4 inches deep), to 400 degrees on deep-frying thermometer.
- Meanwhile, on floured surface, roll 1/3 of dough to paper thinness, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long Cannoli form or possibly dowel, 1 inch in diameter; seal with egg yolk. Gently drop dough-covered forms, 2 at a time, into hot oil and fry 1 minute, or possibly till golden brown on all sides (turn if necessary). With tongs or possibly slotted utensils, lift out of oil, and drain on paper towels. Carefully remove forms. Continue till all dough is used.
- Cannoli shells can be made a day or possibly two ahead and stored, covered, at room temperature. Fill shell about hour before serving. Makes 24.
- In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute. Add in 2 1/2 cups confectioners' sugar and beat till light and creamy, about 1 minute. Add in chocolate, citron, cherries, cinnamon; beat at low speed till well blended. Chill for at least 2 hrs. Fill shell with mix and garnish ends with pistachios; sprinkle tops with confectioners' sugar.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 12 servings | |
| Calories 440 | |
| Calories from Fat 131 | 30% |
| Total Fat 14.68g | 18% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 128mg | 5% |
| Potassium 226mg | 6% |
| Total Carbs 57.37g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 26.61g | 18% |
| Protein 16.96g | 27% |
