Sweet ricotta cannoli

Yield: 1 Servings

Measure Ingredient
1 pounds Siftit flour
¼ teaspoon Cinnamon
1 tablespoon Powdered instant coffee
\N \N Grated rind of half lemon
2 ounces Sugar
1 \N Egg slightly beaten
1 \N Egg yolk slightly beaten
2 tablespoons Cooking oil
½ cup (about) sautern wine or other semi sweet wine
\N \N Additional 2 yolks; slightly beaten
\N \N Fat for deep frying
1½ pounds Ricotta
4 ounces Icing sugar
4 ounces Drinking choclate
4 ounces Glazed sherries
4 ounces Toasted almonds [chopped]



Dough-- mix and sift flour, cinnamon, and coffee into a bowl. Stir in lemon rind, sugar, egg and egg yolk and oil. Mix with hand adding just enough wine to hold ingredients together to form a dough. turn out on a floured board, and kneed until smooth and elastic about 10 minutes. Chill dough several hours. Cut off pieces of dough and roll out thinly. Cut out a rectangles about 3½ inch by 5 inches and wrap round a cannoli tube [ a metal tube about 1 inch diam. and about 4-5 inches long] Seal edges by brushing with remain egg yolks. Fry two or three at a time by dropping wrapped tube into deep hot fat . until lightly brown, about one minute.

Drain on absorbent paper: let cool slightly then push mould out from one end.

Prepare the filling by beating the ricotta untill very smooth and then sprinkle the drinking choclate and icing sugar and mix well. Mix the other ingredients reserving some of the chopped almonds. Just before serving fill cannoli with the ricotta filling and dip ends in roasted chopped almond .

Makes about 30 cannoli.

Posted to MM-Recipes Digest by acam@... on Feb 24, 1998

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