Cannoli – Makes 10


For the shells:
1 3/4 Cups Flour
1 Tbsp Sugar
Pinch of Salt
2 Tbsp butter, melted
3/4 Cup Marsala Wine
Egg white
2 Qt Vegetable Oil, for frying

For the filling:
1/2 Cup Sugar
1 Tp Vanilla
1 (15 ounce) Mascarpone Cheese
Powdered Sugar


In a large bowl, mix the flour, sugar and salt. Add the melted butter and marsala wine and mix until a dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes. Roll out the dough until about ¼-inch thick. Using a cookie cutter cut dough into 4-inch rounds, and continue to roll the dough to 1/8-inch thick.
Wrap each circle tightly around a cannoli tube and seal with egg white.

Heat the vegetable oil in a deep 3 1/2 quart pot to 350 degrees F. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.

In a large bowl, whip the sugar, vanilla and mascarpone together until smooth. Spoon filling into a pastry bag with a large round tip. Pipe the cream into the pastry shells, dust with powdered sugar and serve immediately.

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