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Prep time
15 minutes
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Serves
6
Author Notes
Crispy sweet cannoli shells filled with the traditional ricotta cheese filling OR with the traditional Indian Shrikhand for an Indian-Italian fusion dish!!!! —samosastreet
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Ingredients
- Shells
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1 cup
all purpose flour
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1/4 teaspoon
salt
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2 tablespoons
sugar
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1 tablespoon
butter
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1
egg
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1/4 cup
marsala wine
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oil for frying
- Filling/Toppings
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ricotta cheese
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sugar
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shrikhand
Directions
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Shells:
Mix all purpose flour, salt, sugar. Add butter by cutting into dry mixture using fork or hand.
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Mix in wine. Knead slowly to form a soft dough. Let the dough sit in the refrigerator for 30 min.
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Heat oil on a high heat. Divide the dough in equal parts. On a floured surface roll the dough in a thin circle with a rolling pin.
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With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.
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Wrap circles around cannoli molds, allowing the ends to overlap and seal together to form the shell.
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Fry shells in oil until golden, about 2-3 minutes.
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Allow to cool slightly (1-2 minutes). Using kitchen towel, carefully slide shells from mold and allow to cool.
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Assembly:
Take cooled cannoli shells and pipe in filling (shrikhand/ricotta cheese). Dip finished cannoli in toppings. Finish with powdered sugar.
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