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Recipe Name: Cannoli #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 1/3 Cup(s) Flour
1 Pinch(s) Salt
1/2 Teaspoon(s) Sugar
1 Tablespoon(s) Grated orange or lemon rind
1 Tablespoon(s) Butter
Marsala wine
1 Egg white, beaten
Oil, for frying
1 Pound(s) Ricotta cheese
2 Tablespoon(s) Miniature chocolate bits, or
Shaved semi-sweet
chocolate
1 Tablespoon(s) Candied citron, or glaced
Fruit slivered
Directions:
PASTA: Combine flour, salt, sugar, citrus rind and butter and
blendwell. Add Marsala by the teaspoonful until dough is stiff. Chill
for 2hours. Roll dough on a lightly-floured board into a large
rectangle. Cutinto 4" squares. Wrap squares around cannoli tubes so
that 2 cornersfold over and two corners point outward. Brush the
touching corners withegg white so that they will stick together. Deep
fry in hot oil untilgolden. Cool and remove from tubes. Fill. Makes 10
to 12 cannoli. If youdon't have cannoli tubes, make 2" diameter tubes
out of heavy-dutyaluminum foil and fold dough accordingly.FILLING:
Combine all ingredients and fill the cannoli.Date: Fri, 31 May 96
23:18:30 -24000From: <MAILER-DAEMON@mqg-smtp3.usmc.mil>MM-Recipes
Digest V3 #156From the MealMaster recipe list. Downloaded from Glen's
MM RecipeArchive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 98
Total Fat: 11.8g
Cholesterol: 17.1mg
Sodium: 94.3mg
Potassium: 146.8mg
Carbohydrates: 37.4g
Fiber: 2.6g
Sugar: 6.3g
Protein: 8.6g


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