Cannoli

Recipe courtesy Emeril Lagasse, 2007

Photo: Cannoli

TOTAL TIME: 1 hr 40 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 30 min
 
YIELD: 12 to 15 cannoli
LEVEL: Intermediate

ingredients

FOR THE FILLING:
      FOR THE CANNOLI SHELLS:
      • Cannoli molds (tubes for shaping shells during frying)
      • 2 beaten egg whites
      • Vegetable oil, for frying
      FOR THE CANNOLI FILLING:
      FOR THE SHELLS:
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          Directions

          Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.

          On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.

          In a deep saute pan, heat the oil to 350 degrees F.

          Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)

          In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.

          Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.

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