Cannoli #1
| Yield: | 12 Servings |
| Categories: | Desserts |
| DOUGH | ||
| 1 3/4 | c | Flour; approximately |
| 1 | tb | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Cinnamon |
| 3 | tb | Wine vinegar; (keeps them crispy) |
| 1 | Egg | |
| 1 | tb | Butter or margarine; at room temperature |
| FILLING | ||
| 1 | lb | Ricotta cheese |
| 1/2 | c | Confectioner's sugar |
| 1/4 | ts | Vanilla extract |
| 2 | tb | Finely minced candied orange peel; or citron (optional) |
| 3 | tb | Chocolate; (try lindt excellenc) |
| 1/2 | ts | Cinnamon |
| 2 | tb | Orange Curacao; (optional) |
| GARNISH, ETC | ||
| 1 | Egg white; to brush | |
| 1/4 | c | Chopped pistachio; or other nuts to garnish; (optional) |
| 1 | tb | Confectioner's sugar; to sprinkle |
| Oil; for deep frying |
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