Shrikhand Cannoli
Crispy sweet cannoli shells filled with the traditional ricotta cheese filling OR with the traditional Indian Shrikhand for an Indian-Italian fusion dish!!!!
Ingredients
Shells
- 1 cup All-purpose flour
- ¼ teaspoon salt
- 2 tbsp sugar
- 1 tbsp butter (small pieces)
- 1 egg (optional)
- ¼ cup Marsala wine
- Oil for frying
- Moulds
Filling
- Ricotta cheese
- Sugar
- or
- Shrikhand (
recipe link in the instructions)
Toppings
- chocolate chips, sliced almond, crushed pistachio or of your choice
Instructions
Shells:
- Mix all purpose flour, salt, sugar. Add butter by cutting into dry mixture using fork or hand.
- Mix in wine. Knead slowly to form a soft dough.
- Let the dough sit in the refrigerator for 30 min.
- Heat oil on a high heat.
- Divide the dough in equal parts. On a floured surface roll the dough in a thin circle with a rolling pin.
- With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.
- Wrap circles around cannoli molds, allowing the ends to overlap and seal together to form the shell.
- Fry shells in oil until golden, about 2-3 minutes.
- Allow to cool slightly (1-2 minutes).
- Using kitchen towel, carefully slide shells from mold and allow to cool.
Filling:
- Mix the ricotta cheese and sugar
- Shrikhand (recipe)
Assembly:
- Take cooled cannoli shells and pipe in filling (shrikhand/ricotta cheese)
- Dip finished cannoli in toppings.
- Finish with powdered sugar.