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    Source of Recipe


    List of Ingredients


    1/2 cup plus 1 Tbsp. shortening
    2 cups all-purpose flour
    1 egg, beaten
    1/4 cup dry red wine
    1 egg white, slightly beaten
    Vegetable oil
    Ricotta Filling (see below)
    Powdered sugar
    Grated sweet chocolate

    Cut shortening into flour until mixture resembles coarse crumbs; stir in beaten egg. Gradually stir in red wine, mixing well. Shape the dough into aball; then cover and let stand for 15 minutes.

    Turn dough out onto a lightly floured surface; roll dough to 1/16-inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals witha rolling pin. Place a cannoli form down the lengthwise center of the oval.Roll dough around the form; seal edge with beaten egg white.
    Fry in deep hot oil (350 deg.) about 1 minute or until golden brown. Drain on paper towels; let cool about 5 seconds, then carefully remove cannoli form. Cool shells completely before filling.Spoon Ricotta Filling (see recipe below) into cannoli shells; sprinkle withpowdered sugar and garnish with grated chocolate as desired.
    Ricotta Filling:

    1 (15 oz.) carton ricotta cheese
    1 cup plus 2 tblsp. powdered sugar
    2/3 cup finely diced citron
    1 cup grated sweet chocolate

    Let ricotta drain in a large strainer to remove excess liquid. Remove ricotta to a small bowl. Fold in powdered sugar. Press ricotta mixture through a wire strainer to remove excess lumps. Gently fold in citron and chocolate. Chill several hours before filling cannoli shells.

    Yield: about 2 1/2 cups
    Note: Consistency of ricotta cheese varies among brands. If filling is not thick enough to mound when dropped from a spoon before chilling, additiona lpowdered sugar may be added.





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