Try this Italian Cannolis recipe, or contribute your own.
Suggest a better descriptionBasic Chocolate Chip/Ricotta Filling Instructions: Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover -- chill several hours or as long as 3 days. Shells: Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form into a ball; cover and let stand 15 minutes. Roll dough out onto floured board until about 1/16-inch thick. Cut into 3 (1/2-inch) circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube. Seal the edge with egg white. Turn back the ends to flare slightly. Heat 2-inches of oil in a deep sauce- pan to 350 degrees. Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds. Then slip out the tube, handling shells carefully. Note: This filling is lighter, but richer. Follow directions for basic chocolate chip filling, then beat cream until stiff and fold into the chocolate and cheese mixture. To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once. Note: To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. But once the shells are filled, they need to be served immediately to retain crispness. Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary."
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Serving Size: 1 Serving (2620g) | ||
Recipe Makes: 1 | ||
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Calories: 7196 | ||
Calories from Fat: 2635 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 292.7g | 390 % | |
Saturated Fat 179.6g | 898 % | |
Monounsaturated Fat 78g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 874.4mg | 269 % | |
Sodium 2196.7mg | 76 % | |
Potassium 3920.4mg | 103 % | |
Total Carbohydrate 898.8g | 264 % | |
Dietary Fiber 24.1g | 96 % | |
Sugars, other 874.7g | ||
Protein 229.9g | 328 % | |
Powered by: USDA Nutrition Database 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: 7196
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