Cannoli Siciliana
INGREDIENTS:
1 1/2 c Flour
1/2 ts Baking powder
1 Egg white
1/4 ts Salt
2 tb Butter
1 1/2 c Flour
1/2 ts Baking powder
1 Egg white
1/4 ts Salt
2 tb Butter
----CANNOLI FILLING----
8 oz Ricotta cheese 1/2 c Whipped cream 1/4 c Powdered sugar 1 ts Vanilla 1/4 c Miniature chocolate chips
Sift flour, salt and baking powder. Cut in butter; knead well. On floured board, roll dough to 1/16-inch thick. Cut into 4-inch squares. With rolling pin, roll squares into ovals. Wrap each oval around Cannoli tube. Seal edge with egg white. Fry 2 at a time in 350 degrees oil for 1 to 2 minutes. Hold tubes with chop sticks to drain. Cool for 5 minutes. Careful-
ly remove tubes. Makes 12 shells.
Filling: In blender, combine cheese, cream, sugar and vanilla. Fold in chocolate chips. Fill Cannoli shells. Dust with powdered sugar. Garnish with chocolate syrup. Fill 12 shells.
8 oz Ricotta cheese 1/2 c Whipped cream 1/4 c Powdered sugar 1 ts Vanilla 1/4 c Miniature chocolate chips
Sift flour, salt and baking powder. Cut in butter; knead well. On floured board, roll dough to 1/16-inch thick. Cut into 4-inch squares. With rolling pin, roll squares into ovals. Wrap each oval around Cannoli tube. Seal edge with egg white. Fry 2 at a time in 350 degrees oil for 1 to 2 minutes. Hold tubes with chop sticks to drain. Cool for 5 minutes. Careful-
ly remove tubes. Makes 12 shells.
Filling: In blender, combine cheese, cream, sugar and vanilla. Fold in chocolate chips. Fill Cannoli shells. Dust with powdered sugar. Garnish with chocolate syrup. Fill 12 shells.