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|Whole wheat pastry flour||1 Cup (16 tbs), sifted|
|Unbleached white flour||3⁄4 Cup (12 tbs), sifted|
|Ground cinnamon||1 Teaspoon|
|Wine vinegar||3 Tablespoon|
|Honey||1 Tablespoon, warmed|
|Egg||1 , beaten|
|Ricotta cheese||3 Cup (48 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Orange rind||1 Teaspoon, grated|
|Egg white||1 , beaten|
|Coconut sugar||1 Tablespoon|
|Chopped pistachio nuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2826 Calories from Fat 1379
% Daily Value*
Total Fat 157 g241.8%
Saturated Fat 82.3 g411.6%
Trans Fat 0 g
Cholesterol 652.4 mg
Sodium 821.7 mg34.2%
Total Carbohydrates 226 g75.4%
Dietary Fiber 20.4 g81.7%
Sugars 54.7 g
Protein 122 g243.4%
Vitamin A 90.3% Vitamin C 15.3%
Calcium 173.8% Iron 73.1%
*Based on a 2000 Calorie diet
Cut in butter until mixture resembles meal.
In a small bowl, mix together vinegar, water, honey, and egg.
Pour into flour mixture and blend until dough comes away from sides of bowl.
If dough is too moist, add a little more flour.
If too dry, add a little water.
Knead dough until smooth, about 5 minutes.
If desired, dough can be made in a food processor, in which case processing the dough for 30 seconds will substitute for kneading.
Wrap dough with plastic wrap, and chill for 20 minutes.
To make the filling: Mix together ricotta, 1/3 cup honey, vanilla, and grated orange rind in a medium-size bowl.
Cover, and refrigerate until needed.
Divide dough into fourths.
Roll out one-fourth of the dough into an 8 X 8-inch square.
Cut dough into 4 4-inch squares.
Roll each square around a cylinder, beginning with a pointed end.
Brush the final point with egg white before wrapping to seal it well.
Repeat with another fourth of the dough.
In a large heavy saucepan, heat 2 inches of vegetable oil to 375°F.
Fry cannoli, 2 or 3 at a time, until golden on all sides.
Drain on a wire rack over paper towels.
When 8 are cooked, reduce heat under oil.
When cannoli are cool enough to handle, wrap your hand around each one, and pull it off the cylinder.
Place cannoli on another wire rack to cool completely.
Roll and form the remainder of the dough the same way, using the same molds.
Reheat oil, fry, drain, and unmold.