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Receta Cannoli Shells With Ricotta Filling
by CookEatShare Cookbook

Cannoli Shells With Ricotta Filling
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  Raciónes: 12

Ingredientes

  • 3 c. sifted flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs, well beaten
  • 4 T Italian red wine
  • 1/4 c. sugar
  • 1 teaspoon cocoa, optional
  • 3 T shortening
  • 1 egg yolk, well beaten
  • 3 c. Ricotta cheese
  • 1/4 teaspoon cinnamon
  • 1/4 c. finely minced citron
  • 1/4 c. semi-sweet chocolate chips
  • 1 1/4 c. confectioners sugar
  • 1 teaspoon vanilla extract

Direcciones

  1. Sift dry ingredients. Cut in shortening with pastry blender till pcs are the size of small peas. Stir in large eggs. Blend in wine, one tbsp at a time, till dough clings together.Chill several hrs. Roll to paper thinness on lightly floured surface. Cut 5- inch circles. Roll around 6-inch stick or possibly cannoli form. Wrap dough so which 1/4-inch of stick or possibly tube protrudes at either end. Seal by brushing with beaten egg yolk.
  2. Fry 2 at a time in deep hot fat (375 degrees) for a minute or possibly till golden. Lift with slotted spoon onto paper towel and cool. Remove sticks or possibly tubes gently.
  3. Beat Ricotta in large bowl for 1 minute. Add in sugar and beat till very light and creamy (5 min). Add in cinnamon, vanilla, citron, and chocolate chips.Fill shells. Sprinkle with confectioners sugar. Makes 24.