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CATGIRL522NY SparkPoints: (0)
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Posts: 18
1/5/11 11:29 P

OMG, I love canolli!

ERNAFLOWER SparkPoints: (0)
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Posts: 272
12/16/10 2:47 P

Thank you so much Snoopy!!! emoticon

SNOOPY1960 Posts: 1,687
12/12/10 9:44 P

SHELLS - about 12 or 15 shells

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup sweet Marsala wine
2 beaten egg whites

Into a bowl sift together the flour, sugar, and salt.

With your fingers, work the wine gradually into the dry ingredients to form 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.

Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis.


1 pound riccota - **best results , drain it overnight with cheesecloth or a strainer with small small holes**
Confectioner's sugar

Place ricotta in a large bowl, add sugar a bit at a time until you get your desired thickeness. I can not give you measurement for the sugar because each batch of riccota can be thin or thick to begin with.
Start with 1/2 cup of confectioner's sugar and work from there.

You can add in 1/4 cup finely chopped citron (candied fruit ) to the ricotta mixture or dip each end of the filled cannoli in chopped pistasio's or mini chocolate chips.

Let me know how they turn out !!

Edited by: SNOOPY1960 at: 12/12/2010 (21:47)
ERNAFLOWER SparkPoints: (0)
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12/11/10 9:09 P

I'm looking for both. I have the stainless steel tubes but the recipe that came with them seems, I don't know, wrong somehow.

SNOOPY1960 Posts: 1,687
12/11/10 3:11 P

You need the recipe for the shells and the filling? or just the filling?

ERNAFLOWER SparkPoints: (0)
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12/11/10 10:04 A

Please post if you have a traditional Italian Cannoli recipe.

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