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    You are in: Home / Recipes / Sicilian Cannoli Recipe
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    Sicilian Cannoli

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    2 hrs

    2 hrs

    Random Rachel's Note:

    This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil.

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    Units: US | Metric




    1. 1
      Combine all filling ingredients in a bowl, cover and refrigerate.
    2. 2
      In a large bowl, stir together flour, sugar, and salt. Work in the butter until mixture forms fine crumbs. Add water and 1 egg, and mix into a dough. Knead for 10 minutes, using additional flour as needed. Let the dough sit in a cool place for 2 hours.
    3. 3
      Using a pasta machine, roll the dough out and cut into 24 -4" circles. Keep the circles covered with a towel as you work.
    4. 4
      Seal each dough circle around a cannoli core with a dab of the remaining beaten egg. Fry in oil for 20 seconds, remove and cool.
    5. 5
      Immediately before serving, pipe the filling into the shells.

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    Nutritional Facts for Sicilian Cannoli

    Serving Size: 1 (1371 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 138.9
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 3.9 g
    Cholesterol 38.4 mg
    Sodium 57.6 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 0.2 g
    Sugars 6.4 g
    Protein 5.0 g

    The following items or measurements are not included:

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