Originally From
Sprung From
Imported From
Cannoli Recipe
italianchef has cooked this
"This classic Sicilian dessert should be filled as close to serving time as possible. If filled too far ahead of time the shell will become soggy and nobody likes a soggy cannoli." - italianchef
Italian
Dessert
- Shells:
- 1 3/4 cups flour
- 1 tablespoon sugar
- pinch of salt
- 2 tablespoons of butter, melted
- 3/4 cup Marsala wine
- 1 egg white
- 2 Quarts vegetable oil for frying
- Filling:
- 1 15oz container of Ricotta cheese
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 1/4 cup of mini chocolate chips
- confectioners sugar for dusting
ricotta cheese
