Cannoli shells and filling
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ½ | teaspoon | Baking powder |
| 1 | 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 |
Directions
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