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Have you made Cannoli?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 424
% Daily Value**
Total Fat 15g
Saturated Fat 9g
Unsaturated Fat 1g
Cholesterol 110mg
Sodium 235mg
Total Carbohydrate 51g
Dietary Fiber 1g
Sugars 24g
Protein 21g
Vitamin A  12%Vitamin C  8%
Calcium  40%Iron  7%
Potassium  7%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: February 06, 2019


1 Tablespoon Vinegar
1 1/4 Cups Confectionery Sugar (up to)
2 Teaspoons Extract Of Vanilla or almond extract
1 1/2 Cups Flour divided
1/8 Teaspoon Salt black pepper
1/4 Cup Chocolate Chips reduced fat
1/2 Teaspoon Cinnamon or to taste, up to 2-3/4
1 1/2 Teaspoons Shortening softened - part butter for flavor
1 Tablespoon Water 80 deg,(1/3 cups)
1/8 Cup Sugar (8oz)
2 Eggs beaten
3 Cups Ricotta Cheese drained
1/2 Cup Citron chopped
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1. FILLING: Drain ricotta well in strainer.

2. Beat ricotta and vanilla until smooth in mixer or food processor.

3. Stir in powdered sugar until well mixed. Add citron and chocolate chips.

4. Store in refrigerator. SHELLS: Using a wire whisk, mix together flour, sugar, cinnamon, and salt.

5. Cut shortening into dry ingredients like pie crust.

6. Mix together eggs, vinegar and water. Add to dry ingredients to make a dough.

7. Roll out all of the dough very thin (1/16" or less-must be thin!) Use 3" round cookie cutter and cut out as many as you can all at one time.

8. If dough gets thicker after cutting out rounds, take cannoli tube and roll each one thinner before you wrap it around tube.

9. Wrap and seal with beaten egg white, pressing dough down to seal good or it will come apart in hot oil.

10. Wrap all of your tubes before frying. Heat 3 to 4 inches of oil to 350 degrees and fry only 2 to 3 at one time for 1 minute or till golden brown.

11. Remove from oil with tongs and holding tube with pliers, pull off shell using tongs to hold the shell.

12. Let drain on paper towels.Use a pastry bag to put ricotta into shells.

13. Do this right before you are ready to serve them.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Cheese, Sulfites, Natural Sweeteners, Vinegar allergies.
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