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
- 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
- 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
FOR SHELLS
FOR FILLING
How to Make CANNOLI (SALLYE)
- 1TO MAKE SHELLS:
Sift flour, salt and sugar into large mixing bowl.
Whisk egg until yolk and white are blended.
Cut butter into small pieces. - 2Make a well in flour center and add egg and butter to bowl.
Using a fork, stir from the center out until blended. - 3Add vermouth, 1 tablespoon at a time until dough begins to cling together.
- 4Form dough into a ball.
Cover and let stand for 15 minutes. - 5Place dough on floured board and roll out until very thin.
Cut into 3-1/2" circles.
Roll circles into ovals. - 6Wrap 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. - 7FOR FILLING:
Beat Ricotta cheese with mixer until very smooth. - 8Fold in remaining ingredients. and place in fridge to chill for several hours.
- 9Fill shells just before serving.
NOTE: If shells are filled more than an hour before serving, shells may become soft. - 10Sift powdered sugar over filled shells, then sprinkle chocolate shavings over each shell.
