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Cannoli Shells 2
1 3/4 cup of unsifted flour
1/2 teaspoon of salt
2 tablespoons of granulated sugar
1 egg
2 tablespoons of firm butter cut into sm. pieces
1/4 cup of dry Marsala
1 egg white, slightly beaten |
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Sift flour with salt and granulated sugar. Make a well in the center. In it place egg and butter. Stir with a fork, working from center out, to moisten flour mixture. Add wine, 1 tablespoon at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out on floured board about 1/4 inch. Cut into 3 1/2 inch circles. Roll with rolling pin, roll circles into ovals. Wrap around cannoli forms. Seal edge with egg white. Turn out ends of dough to flair slightly. Fry two to three at a time in deep hot fat for about 1 minute or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells before filling.
Filling:
3 pounds of Ricotta, drained overnight
1/2 pint of heavy cream, whipped
1 1/8 cup of sugar
3 drops cinnamon oil, from dropper
1/2 bag semi-sweet mini chips
Mix Ricotta, sugar and cinnamon oil with mixer. Fold in whipped cream and chocolate chips. Let set overnight. Do not mix after set.
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