579293 cannoli with ricotta filling

Yield: 12 servings

Measure Ingredient
1⅓ cup Flour
1 tablespoon Shortening Pinch of salt
1 pounds Ricotta
2 teaspoons Semi-sweet chocolate chips
1 tablespoon Candied orange peel, cut fine
½ teaspoon Sugar Wine, sweet or dry
1 \N Jigger creme de cocoa or other liqueur
2 tablespoons Sugar


CANNOLI: Mix flour, shortening, salt, and sugar. Add enough wine to make a stiff but workable dough. Roll into ball; let stand for 1 hour. Roll out dough ⅛ inch thick. Cut into 5 inch squares. Place cannoli tube across the corners of the square. (Cannoli tube should be 8 inches long and 1 inch in diameter). First fold one corner around the tube, then the other and press together. Fry in deep fat, one at a time, until dark golden brown. Remove cannoli carefully and let cool before filling.

RICOTTA FILLING: Cream ricotta well, add chocolate chips, orange peel, creme de cocoa, and sugar; mix very well. Fill puffs with filling. Submitted By BARRY WEINSTEIN On 03-02-95

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