12 Serves
80 Mins
In a large mixing bowl, combine the all-purpose flour, sugar, and a pinch of salt. Incorporate the butter and Marsala wine, kneading until a smooth dough forms. Cover and let the dough rest for 30 minutes.
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FrenchVitamin K
1 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
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
87 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
112 mg / 4,700 mgSodium
46 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
61 g / 50 gSaturated Fat
4 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Roll the dough out thinly on a cutting board and use a round cookie cutter to cut into circles.
Wrap each dough circle around a cannoli tube, sealing the edges with a small amount of water.
Heat vegetable oil in a deep pot to 175°C. Fry the shells on the tubes until golden brown, then remove with a slotted spoon and drain on paper towels.
Whisk the ricotta cheese and powdered sugar together in a bowl until smooth to create the filling.
Once the shells have cooled completely, use a piping bag to fill the centers with the ricotta mixture.
8
g20
g4
g
American