Cannoli III

Cannoli III

7

"When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference."

Ingredients

1 h servings 372 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
  3. Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
  4. To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

7
  1. 12 Ratings

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Well, I didn't drain the ricotta nor did i refrigerate the filling, so I am rating the taste and ease of making it. I did not make the shells (bought at an italian deli. We froze a bunch. wort...

I loved the shells I made. I wouldn't change them at all. However, I found that even after draining the ricotta, the texture was a little off for my taste. I think next time, I might use mascarp...

This was a great recipe. I added a little more confectioners sugar to the filling (about a cup.) It came out great! I did have to drain the ricotta. I didn't at first and it was really water...

This was a perfect recipe with the exception of the lack of drain-the-ricotta instruction. I drained Sorrento brand ricotta (starts off drier) for 3 days in a sac I made of cheesecloth. It was...

I liked it..it wasnt watery at all for me..almost as good as my fav. bakery!! Worth making and making it again!

Sounds GOOD!!!! I'm makin it!

I added everything exactly as she specified and it's delicious. I made it a 4 times. Very good.