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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sherry Delamarter Holmes, Cowgirl Hall of Fame
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