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1. Drain liquid off ricotta and place in a wire strainer placed over a bowl. Let ricotta drain overnight.
2. To make the shells: sift together the dry ingredients into a mixing bowl and cut in butter until it is like a sand texture. Add the egg yolk and Marsala wine and mix until it comes together and forms a ball. If dough is dry Add more wine 1 teaspoon at a time until all flour is absorbed. Dough should be formed but not wet. Shape the dough into a flatten disc onto plastic wrap . Seal and refrigerate. for 30 minutes.
3. To make the filling: stir together the ricotta, sugar, lemon zest, all spice, cinnamon, and chocolate chips. Spoon the filling into a pastry bag snip tip, and place the bag in the refrigerator.
4. Heat canola oil to 360 degrees F. Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a 4" round cutter.
5. If using a pasta roller- flatten the piece of dough to a 3 1/2" x 5" x 1/4" rectangle. Square up dough by folding and pressing the ends. With the pasta roller set to 1 run the dough through twice. Set the roller to 2, fold in the ends to square up and press. Run through roller twice. repeat process for settings 3 and 4. This recipe is for small tubes. Using a 4" round cutter cut the dough into circles. Take scrap and repeat process until all dough is used up.
6. Place cannoli tube on dough circle and wrap one end of the dough onto the tube. With finger rub the unfolded edge of the dough with egg wash. lift the unfolded edge and loosely place onto the tube pressing together. Don't overlap the dough tightly onto the tube. The dough should be loose to allow the oil to go between the tube and dough so the inside of the Canolli shell will fry. Use your fingers to slightly flare the end of the shell open.
7. Working in small batches, carefully lift the cannoli shells and place them in the hot oil. The tubes will float, so press them under so they will brown evenly. Fry the shells 3 minutes until golden brown, Using a slotted spoon or spider, remove the cooked shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool. Don't over cook them they should be light.
8. When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 ea (49g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 29 (50%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 17.8mg||5 %|
|Sodium 179.2mg||6 %|
|Potassium 52.7mg||1 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3.8g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 58
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