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Cannoli Di Ricotta Recipe
|Flour||3 Cup (48 tbs)|
|Eggs||2 Small, beaten|
|Ricotta cheese||1 Pound|
|Sugar||1 Cup (16 tbs)|
|Lemon peel||1 Ounce, grated|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
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
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 375Â°F./190Â°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.