6 Serves
90 Mins
Prepare the cannoli dough by mixing flour, sugar, butter, and wine, then roll it out thinly and cut into circles.
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FrenchVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
222 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
299 mg / 4,700 mgSodium
219 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Wrap the dough circles around the cannoli tubes and seal the edges with a little water or egg wash.
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 and drain on paper towels, then carefully remove the cannoli tubes once cooled.
Whisk the ricotta cheese, powdered sugar, and pistachio paste together in a bowl until smooth and creamy.
Pipe the pistachio ricotta filling into the cooled cannoli shells using a piping bag and serve immediately.
8
g20
g4
g
Malaysian
American