Dessert
(Pastry
)
Cannoli
Contributor: Steph
Deep fryer or Waffle Con Cannoli forms
1
lb
Ricotta cheese
1
lb
marscapone cheese
2
cups
powdered sugar
240 grams
1
bag
chocolate chips
mini
1
tsp
vanilla
Shell 1
3
cups
flour
1
tsp
cinnamon
2
Tbl
sugar
3/4
cup
port
Shell 2
1
egg
beaten
1/8
cup
Marsala Wine
1
cup
flour
1
Tbl
vanilla
1
tsp
cinnamon
1/2
cup
butter
melted
3/4
cup
sugar
Mix cheeses powdered sugar and chips. Refrigerate.
Shell version 1
Mix flour, cinnamon & sugar. Add Port wine. Knead dough until it forms a ball. Dough is REALLY stiff.
Refrigerate for an hour. Roll dough into a log and cut into six equal pieces. Roll each piece paper thin. Cut
in to three inch circles. Wrap each circle around a Cannoli iron and seal with water on seam. Deep fry until
golden brown.
Shell version 2
Whisk together flour and cinnamon add sugar, egg and wine, then beat in butter. This should make a medium
thick batter. If batter is too thick to pour add more wine to thin. Heat waffle cone maker and grease lightly.
Use the small disher to pour batter on to waffle cone maker and cook until sizzling quiets. Remove shell and
wrap around cannoli form to cool.
Fill shells with Ricotta cheese mixture just before serving.
Edition: 3