Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| ½ teaspoon | Baking powder |
| 1 \N | Egg white |
| ¼ teaspoon | Salt |
| 2 tablespoons | Butter |
| 8 ounces | Ricotta cheese |
| ½ cup | Whipped cream |
| ¼ cup | Powdered sugar |
| 1 teaspoon | Vanilla |
| ¼ cup | Miniature chocolate chips |
CANNOLI FILLING
Sift flour, salt and baking powder. Cut in butter; knead well. On floured board, roll dough to 1/16-inch thick. Cut into 4-inch squares. With rolling pin, roll squares into ovals. Wrap each oval around Cannoli tube. Seal edge with egg white. Fry 2 at a time in 350 degrees oil for 1 to 2 minutes. Hold tubes with chop sticks to drain. Cool for 5 minutes. Careful- ly remove tubes. Makes 12 shells.
Filling: In blender, combine cheese, cream, sugar and vanilla. Fold in chocolate chips. Fill Cannoli shells. Dust with powdered sugar. Garnish with chocolate syrup. Fill 12 shells.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary." <diane@...> on Jan 18, 1998