12 Serves
84 Mins
3 g
15 g
25 g
Prepare the dough by mixing flour, sugar, and Marsala wine, then roll it out thinly and cut into circles.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
83 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
45 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
8 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Wrap the dough circles around the cannoli tubes and seal the edges with a little water.
Heat the vegetable oil in a deep-frying pot to 175°C and fry the shells until golden brown.
Remove the shells from the oil using tongs, drain on paper towels, and allow to cool completely before removing the tubes.
Whisk the ricotta cheese and powdered sugar together until smooth, then pipe the mixture into the cooled shells.
Marsala Wine
Powdered Sugar
Ricotta Cheese
Vitamin A
48 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
83 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
8 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
4
g50
g15
g
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BrazilianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g