Servings : 31
3 cups all-purpose flour (unsifted)
1/2 tsp salt
1/4 cup granulated sugar
1/4 tsp cinnamon (or pumpkin pie spice)
3 Tbs unsalted butter (cold and cut into small pieces)
1 egg (slightly beaten)
1 egg yolk
1/2 cup sweet Marsala wine
1 Tbsp vinegar
2 Tbsp water
1 egg white (slightly beaten)
Oil (for deep frying (about 1 quart))
1 cup heavy cream
8 ounces mascarpone cheese
16 ounces Ricotta cheese (whole milk)
1 cup powdered sugar
4 tsp pure vanilla extract
zest from one lemon
zest from one orange
1/4 teaspoon pistachio flavor (optional)
10 ounces mini chocolate chips (less if you don’t add them to the filling)
1/4 cup chopped pistachios
- Using a stand mixer with the whisk attachment, whip heavy cream using whisk attachment until peaks form. This takes just a few minutes. Transfer to a separate bowl. Add mascarpone cheese to stand mixer bowl and blend until light and fluffy, just for a minute or two. Transfer mascarpone to the bowl with the whipped cream.
- Add ricotta to the stand mixer bowl and blend ricotta cheese until smooth. Mix in powdered sugar, vanilla, and zest. Fold in previously whipped heavy cream and mascarpone cheese along with pistachio flavor (if using).
- Cover and chill several hours or chill overnight.
- Visit Cannolis Recipe @ selfproclaimedfoodie.com for full instructions.