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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift Flour with salt and granulated sugar. Make a well in the center. In it place egg and butter. Stir with a fork, working from the center out, to moisten flour mixture. Add wine, tablespoon at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes. | 2. Roll dough out onto floured board about 1/4 inch. Cut into 3 1/2 inch circles. Roll with rolling pin into ovals. Wrap around cannoli forms (or dowels). Seal edge with egg white. Turn out ends of dough to flair slightly. Fry two to three at a time in deep hot fat for about 1 minute or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells before filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 3/4	cups	unsifted	637.98	46.9224	55.5807	30.3555
salt	1/2	teaspoon		-	-	-	-
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
egg	1			71.5	0.36	6.28	4.755
butter	2	tablespoons	cut	171.0	7.857	5.343	14.4
marsala	1/4	cup		-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.