| cannoli 2 Cups All-purpose Flour
1/8 Teaspoon Salt
1 Tablespoon Granulated Sugar
1/2 Cup Butter Or Margarine
1 Egg, Slightly Beaten
1/4 Cup White Wine
vegetable Oil
1 Cup Ricotta Cheese
1 Cup Mascarpone Cheese*
3/4 Cup Sifted Confectioners’ Sugar
1 Tablespoon Amaretto (optional)
3 (1 Ounce) Squares Semisweet Chocolate, Grated And Divided
1/4 Cup Sifted Confectioners' Sugar combine First 3 Ingredients In A Medium Bowl. Cut In Butter Until Mixture Resembles Coarse Meal; Stir In Beaten Egg. Gradually Stir In Wine, Mixing Well. Shape Dough Into A Ball; Cover And Refrigerate 30 Minutes. turn Dough Out Onto A Lightly Floured Surface; Roll Dough To 1/16 Inch Thickness. Cut Into 3 1/2-inch Circles; Roll Circles Into 5-inch Ovals With A Rolling Pin. Place A Cannoli Form Down The Lengthwise Center Of Oval, And Roll Dough Around Form. Moisten Seam With Water To Seal. pour Oil To A Depth Of 3 Inches Into A Dutch Oven; Heat To 350 Degrees F. Fry Cannoli Shells 1 Minute Or Until Golden Brown. Drain On Paper Towels, And Cool About 5 Seconds. Carefully Remove Cannoli Form. Cool Shells Completely. thoroughly Drain Ricotta Cheese In A Strainer, Discarding Liquid. Place Ricotta Cheese In Container Of An Electric Blender Or Food Processor, And Process Until Smooth. combine Ricotta, Mascarpone Cheese, 3/4 Cup Confectioners' Sugar, And, If Desired, Amaretto In A Medium Mixing Bowl; Beat At Medium Speed Of An Electric Mixer Until Light And Fluffy. Fold In 2 Grated Squares Of Chocolate; Chill 4 Hours. pipe Or Spoon Filling Into Shells. Sprinkle Shells With 1/4 Cup Confectioners' Sugar And Exposed Filling With Remaining Grated Chocolate. Serve Immediately. * As A Substitute For Mascarpone Cheese, Combine 2 (8 Ounce) Packages Cream Cheese, 1/3 Cup Sour Cream, And 1/4 Cup Whipping Cream; Beat Well. Use 1 Cup Mixture For Recipe, Reserving Remainder For Other Uses. |
