Cannoli Di Ricotta Recipe

Summary

CuisineCourse

Ingredients

 Flour3 Cup (48 tbs)
 Sugar4 Tablespoon
 Cinnamon1 Teaspoon
 Shortening4 Tablespoon
 Eggs2 Small, beaten
 Water1 Ounce
 Ricotta cheese1 Pound
 Sugar1 Cup (16 tbs)
 Vanilla1 Teaspoon
 Lemon peel1 Ounce, grated
 Oil2 Cup (32 tbs) (For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 4245 Calories from Fat 1553

% Daily Value*

Total Fat 176 g270.8%

Saturated Fat 61.5 g307.7%

Trans Fat 7.9 g

Cholesterol 552.8 mg184.3%

Sodium 500 mg20.8%

Total Carbohydrates 570 g189.9%

Dietary Fiber 15.8 g63.1%

Sugars 264.5 g

Protein 100 g200%

Vitamin A 48.3% Vitamin C 61.3%

Calcium 112.7% Iron 118%

*Based on a 2000 Calorie diet

Directions

Mix the flour, sugar and cinnamon together in a bowl, and cut in the shortening until the mixture is fine.
Add beaten eggs, reserving 2 tablespoons, and blend into flour and shortening, then add just enough water to make a smooth ball of dough.
Knead for 1 minute, then chill until ready to use.
Roll dough into a fairly thin sheet, and cut into 3" x 5" squares.
Roll the squares around the metal tubes and seal the edges with beaten egg.
Heat the oil to 375°F./190°C and cook rolls until golden brown all over.
Drain on paper towels and cool, then remove the metal tubes.
Combine cheese, sugar, vanilla and lemon rind together, and fill rolls with this mixture.
Place on a platter, sprinkle with a little icing sugar and serve.
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