Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Dominico's Chocolate Cannoli




Source of Recipe


Domenico's on Fisherman's Wharf - Monterey, California - Courtesy of Bon Appetit, October, 1987


List of Ingredients




Filling
1 pound ricotta, drained if necessary
1 cup powdered sugar
1/2 cup walnuts, toasted and chopped
1/3 cup semisweet chocolate chips
1 teaspoon grated orange peel
1/2 teaspoon grated lime peel

Dough
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon powdered sugar
Pinch salt
1/3 cup beer
1 tablespoon unsalted butter at room temperature
1 egg, beaten to blend
1 teaspoon vanilla extract
Vegetable oil for deep frying



Recipe



For filling: Purée ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using.

For dough: Combine the flour, baking powder, sugar and pinch of salt in large bowl. Make well in center. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well. Gradually draw flour from edge of well into center until all flour is incorporated. Knead dough on lightly floured surface until smooth. Cover and let stand 1 hour.

Roll out dough out into 12-inch square. Cut into nine 4-inch squares. Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.

Heat oil in deep fryer or heavy large skillet to 350 degrees F. Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes. Drain on paper towels. Remove shells from cannoli forms. Cool. Spoon filling into pastry bag without tip. Pipe filling into cannoli shells.

Makes 9.

* Tinned steel cylindrical molds available at most specialty cookware stores.