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Cannelloni Alla Siciliana

Gadget.Cook's picture
  Butter 2 Tablespoon, melted
  All purpose flour 3 Cup (48 tbs), sifted
  Sugar 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg 1
  Dry white wine 1⁄2 Cup (8 tbs)
  Ricotta cheese 1 Pound
  Confectioner's sugar 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Candied fruit 1⁄4 Cup (4 tbs)
  Chocolate bits 1⁄4 Cup (4 tbs)
  Egg white 1 (For Sealing)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)

Place ingredients for shells in the processor bowl and process with the metal blade until a ball forms on the blades.
Remove and knead on a floured surface for 1 to 2 minutes.
Cover, and refrigerate for 1 hour.
Place ingredients for filling in processor bowl and process with the metal blade until fruit and nuts are coarsely chopped.
Refrigerate for 20 to 30 minutes.
Roll out dough on aytloured surface to about 1/8 inch thick.
Cut with a pastry cutter into 4- or 5inch squares.
Wrap each square diagonally around a cannelloni form or a roll of aluminum foil.
Seal corners with egg whites.
Deep-fry in oil at 375°F for about 3 minutes or until golden brown.
Drain on paper towels and cool about 15 minutes with foil or forms still inside.
Remove foil.
Fill with cheese mixture and serve at once.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 333 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 42.3 mg14.1%

Sodium 97.7 mg4.1%

Total Carbohydrates 46 g15.2%

Dietary Fiber 0.92 g3.7%

Sugars 19.1 g

Protein 8 g16.9%

Vitamin A 5% Vitamin C

Calcium 8.8% Iron 9.5%

*Based on a 2000 Calorie diet

Cannelloni Alla Siciliana Recipe