6 Serves
72 Mins
Prepare the dough by mixing flour, sugar, a pinch of salt, and Marsala wine in a bowl until a smooth dough forms, then let it rest.
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AustrianVitamin E
10 mg / 15 mgVitamin K
158 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
92 mg / 4,700 mgSodium
142 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
18 g / 50 gSaturated Fat
8 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Roll out the dough thinly and cut into circles, then wrap each circle around the cannoli tubes and seal the edges.
Heat the vegetable oil in a deep-frying pot to 175°C and fry the shells until golden brown.
Once cooled, fill the shells with the sweetened ricotta mixture using a piping bag and garnish as desired.
9
g43
g31
g
Malaysian
American