CANNOLI (SALLYE)
By
sallye bates
@grandedame
10
This is a traditional Italian dessert that always presents elegantly.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
yields 8-10
Prep:
30 Min
Cook:
5 Min
Method:
Deep Fry
Ingredients
-
FOR SHELLS
-
1-3/4 cflour
-
1/2 tspsalt
-
2 Tbspgranulated sugar
-
1 largeegg
-
2 Tbspbutter
-
1/4 cdry white vermouth
-
1egg white
-
·oil as needed
-
FOR FILLING
-
2 lbricotta cheese
-
1-1/2 cpowdered sugar
-
4 tspvanilla extract
-
1/4 cchopped citron
-
1/4 cchopped orange peel
-
·powdered sugar for garnish
-
·chocolate shavings for garnish
How to Make CANNOLI (SALLYE)
- 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. - Make a well in flour center and add egg and butter to bowl.
Using a fork, stir from the center out until blended. - Add vermouth, 1 tablespoon at a time until dough begins to cling together.
- Form dough into a ball.
Cover and let stand for 15 minutes. - Place dough on floured board and roll out until very thin.
Cut into 3-1/2" circles.
Roll circles into ovals. - 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. - FOR FILLING:
Beat Ricotta cheese with mixer until very smooth. - Fold in remaining ingredients. and place in fridge to chill for several hours.
- Fill shells just before serving.
NOTE: If shells are filled more than an hour before serving, shells may become soft. - Sift powdered sugar over filled shells, then sprinkle chocolate shavings over each shell.
