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For the dough:
- 1 3/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted
butter, room temperature
- 1 teaspoon instant coffee
- 1 teaspoon cocoa powder
- 3 egg whites, divided
- pinch of salt
- 3 tablespoons red wine, plus extra peanut oil for frying
For the filling:
- 1 pound ricotta
- 1/3 cup confectioners' sugar
- 2 tablespoons candied orange peel, diced
- 1 tablespoon semisweet chocolate, coarsely grated
- 2 tablespoons pistachio nuts, chopped
Prepare the dough: In a bowl, mix the flour,
sugar, butter, instant coffee, cocoa powder, 3 of the egg whites and salt. Slowly
add the wine, and mix with a wooden spoon until a dough is formed. (Add extra
wine if needed.) Cover with a dish towel, and set aside for 1 hour.
Prepare the filling: In a large bowl, mix the ricotta with
confectioners' sugar. Fold in the candied orange peel, chocolate and pistachio
nuts. Cover, and place in the refrigerator for at least 1 hour.
On a floured work surface, roll out the dough to 1/16 -inch
thickness. Cut into 3-inch circles using a cookie cutter. Wrap the dough circles
around a thin cannoli tube (available at specialty baking shops) or a clean
piece of bamboo. In a separate bowl, beat the remaining egg white. Brush some
of the egg white on teh seams of the dough to prevent it from opening up while
frying. In a high-sided skilet, heat 2 inches of peanut oil to 325° (test
using a candy thermometer). Place the cannoli in the oil 2 at a time, and fry
until golden brown, turning once with tongs. Remove, and place on paper towels
to drain. Repeat until all the cannoli shells have been fried. Allow to cool
to room temperature. Spoon filling into a pastry bag fitted with a large round
tip, and fill the cannoli shells with the cream. Serve immediately. Serves 10
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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