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Ingredientes
- 1 lb Ricotta, liquid removed
- 1 c. Sugar, confectioners
- 1/2 c. Walnuts, toasted, minced
- 1/3 c. Chocolate chips, semisweet
- 1 tsp Orange peel, grated
- 1/2 tsp Lime peel, grated
- 1 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Sugar, confectioners
- 1 pch Salt
- 1/3 c. Beer
- 1 Tbsp. Butter, sweet, softened
- 1 x Egg, beaten to blend
- 1 tsp Vanilla Oil, for deep frying
Direcciones
- FOR FILLING: Puree ricotta and sugar in processor till smooth. Transfer to large bowl. Fold in next 4 ingredients. Cover and chill till well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using.
- FOR DOUGH: Combine the flour, baking pwdr, sugar and healthy pinch of salt in large bowl. Make well in center. Add in beer, butter, half of egg (reserve remainder for another use) and vanilla to well. Gradually draw flour from edge of well into center till all flour is incorporated. Knead dough on lightly floured surface till smooth. Cover and let stand 1 hour.
- Roll out dough out into 12-inch square. Cut into nine 4-inch squares. Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.
- Heat oil in deep fryer or possibly heavy large skillet to 350F. Add in cannoli in batches and cook till golden, turning occasionally, about 4 min.
- Drain on paper towels. Remove shells from cannoli forms. Cold.
- Spoon filling into pastry bag without tip. Pipe filling into cannoli shells.
- * Tinned steel cylindrical molds available at most specialty cookware stores (or possibly Williams-Sonoma).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 9 servings | |
| Calories 301 | |
| Calories from Fat 107 | 36% |
| Total Fat 12.2g | 15% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 221mg | 9% |
| Potassium 114mg | 3% |
| Total Carbs 39.32g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.18g | 17% |
| Protein 8.71g | 14% |
