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Italian Cannoli

Tue, 7 November 2017

Italian Cannoli

 

INGREDIENTS

 

Dough:

00 flour    500 gr

Whole egg 1

Shortening 1tbs

Sugar         60 gr

Pinch of salt

Marsala wine     1 glass (70 cl as needed)

Vegetable oil, for deep-frying

 

Filling

Ricotta Cheese  800 gr

Icing sugar           300 gr

Grated dark chocolate

Chopped pistachios

Directions

 

METHOD

For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Let it rest for 15 minutes. Roll it very thin and cut it in circle using a small saucer as a reference. Wrap the dough around a metal stick. Seal well with water.

Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan.

For the filling: Mix the ricotta cheese with the sugar and the chocolate.

Fill the cannoli with the ricotta cream with a pastry bag or spoon. Sprinkle the grated pistachios for the final touch.

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