Recipe courtesy of Sherry Delamarter Holmes
Cowgirl Cannolis
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- Total: 40 min
- Prep: 40 min
- Yield: 8 cannolis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 92 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 10 g
- Sugar
- 25 g
- Protein
- 8 g
- Cholesterol
- 16 mg
- Sodium
- 401 mg
- Total: 40 min
- Prep: 40 min
- Yield: 8 cannolis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 92 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 10 g
- Sugar
- 25 g
- Protein
- 8 g
- Cholesterol
- 16 mg
- Sodium
- 401 mg
Ingredients
Directions
- Heat canola oil to 375 degrees. Roll up tortillas loosely and fasten with a wooden toothpick to create a shell, then fry a few at a time until they are golden brown. Mix cinnamon and sugar. While shells are still warm roll in cinnamon sugar, then dip in melted chocolate and roll again in caramelized pecan pieces. Fill the cannolis with a mixture of ricotta and peach preserves, or fresh peach compote. These are best filled with a pastry bag. You may also dip the other end of the cannoli in the chocolate or pecans once they are filled. Alternative fillings: ice cream, fresh whipped cream or vanilla custard.
