Cannoli Di Ricotta Recipe
I am not a glutton but an explorer of food and this Italian recipe of Cannoli Di Ricotta is by far the best I have eaten ever. It is a well-liked Dessert to be served at the Italian table. Eggplant Eggs is the most important ingredient in Cannoli Di Ricotta. Is there a higher crime than reading about this Cannoli Di Ricotta and not trying it out?
Ingredients
Flour 3 cups
Sugar 4 tbsp.
Cinnamon 1 tsp.
Shortening 4 tbsp.
Eggs, beaten 2
Water 1 oz.
Ricotta cheese 1 lb.
Sugar 1 cup
Vanilla 1 tsp.
Peel of 1 lemon, grated
Oil for deep frying
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.
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.
