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)
Fitness Minutes: (2,849)
272 12/11/10 9:09 P
Snoopy, 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.