CANNOLI (SALLYE)

sallye bates

By
@grandedame

This is a traditional Italian dessert that always presents elegantly.


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Rating:

Comments:

Serves:

yields 8-10

Prep:

30 Min

Cook:

5 Min

Method:

Deep Fry

Ingredients

FOR SHELLS

1-3/4 c
flour
1/2 tsp
salt
2 Tbsp
granulated sugar
1 large
egg
2 Tbsp
butter
1/4 c
dry white vermouth
1
egg white
oil as needed

FOR FILLING

2 lb
ricotta cheese
1-1/2 c
powdered sugar
4 tsp
vanilla extract
1/4 c
chopped citron
1/4 c
chopped orange peel
powdered sugar for garnish
chocolate shavings for garnish

Directions Step-By-Step

1
TO MAKE SHELLS:

Sift flour, salt and sugar into large mixing bowl.

Whisk egg until yolk and white are blended.

Cut butter into small pieces.
2
Make a well in flour center and add egg and butter to bowl.

Using a fork, stir from the center out until blended.
3
Add vermouth, 1 tablespoon at a time until dough begins to cling together.
4
Form dough into a ball.

Cover and let stand for 15 minutes.
5
Place dough on floured board and roll out until very thin.

Cut into 3-1/2" circles.

Roll circles into ovals.
6
Wrap around cannoli forms and seal edge with egg white.

Fry 2 or 3 at a time in deep hot oil about 1 minute until lightly golden, turning once.

Remove from oil with tongs and lay on paper towels to drain.

Let cool about 15 minutes then slip out of form carefuly.

IMPORTANT: Cool shells completely before filling.
7
FOR FILLING:

Beat Ricotta cheese with mixer until very smooth.
8
Fold in remaining ingredients. and place in fridge to chill for several hours.
9
Fill shells just before serving.

NOTE: If shells are filled more than an hour before serving, shells may become soft.
10
Sift powdered sugar over filled shells, then sprinkle chocolate shavings over each shell.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Heirloom