Ripieno cannoli e conchiglie
Cannoli
Servings Prep Time
6People 1hour
Cook Time Passive Time
10minutes for shells 72hours
Servings Prep Time
6People 1hour
Cook Time Passive Time
10minutes for shells 72hours
Ingredients
Filling
Shells
Instructions
Shells
  1. Sift dry ingredients. Cut in shortening with pastry blender until pieces are the size of small peas. Stir in eggs, blend in wine, one tbsp at a time until dough comes together. Refrigerate for several hours. Roll to paper thin on a floured surface. Cut 5 in circles. Roll around 6 in stick or cannoli form. Wrap dough so that 1/4 of stick or tube protrudes at either end. Seal by brushing with beaten egg yolk. Fry 2 at a time in deep hot fat 375 for a minute or until golden brown. Lift with slotted spoon onto paper towel and cool. Remove sticks or tubes gently.
Filling
  1. Obtain whole milk ricotta cheese and drain using a cheese cloth or put in a sifter with a bowl at the bottom to drain excess water and milk liquid. Usually approximately 3 days.
  2. Beat ricotta in large bowl for a 1 minute.
  3. Add sugar and beat until very light and creamy (5 min).
  4. Add cinnamon oil, citron, (candied fruit) or chocolate chip and mix.
  5. Add mixture to a pastry bag. If you do not have a pastry bag, use a zip lock bag to add filling in shells. Cut a small hole in the corner of the bag and work the bag like a pastry bag. Fill shells.
  6. Dip in chocolate chips or candied fruit.
  7. Sprinkle with confectioner’s sugar.
Recipe Notes

 

Nutrition Facts

Serving size: 1/12 of a recipe (4.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

285.38

Calories From Fat (33%)

93.88

% Daily Value

Total Fat 10.69g

16%

Saturated Fat 5.42g

27%

Cholesterol 73.18mg

24%

Sodium 139.14mg

6%

Potassium 145.19mg

4%

Total Carbohydrates 34.78g

12%

Fiber 1.37g

5%

Sugar 4.85g

Protein 11.78g

24%