- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 12 to 15 cannoli
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 332
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 59 mg
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 12 to 15 cannoli
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 332
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 59 mg
Ingredients
For the Cannoli Shells:
For the Cannoli Filling:
Directions
- For the shells:
- Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
- In a deep saute pan, heat the oil to 350 degrees F.
- Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
- For the filling:
- In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.
- Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.
