Valerie Bertinelli Cannoli Recipe

Homemade Cannoli Recipe Food Network

WEBMar 28, 2017 · Special equipment: For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor. Add the butter and pulse until …

1. For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor. Add the butter and pulse until thoroughly combined. Add the egg yolk and Marsala and process until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 10 minutes.
2. Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350 degrees F.
3. Meanwhile, lightly flour a work surface and roll the dough out into a thin circle, about 1/8-inch thick. Cut out as many circles as possible with a 3 1/2- to 4-inch round cookie cutter, then gather the scraps, reroll, and cut out more (discard any remaining scraps).
4. Line a baking sheet with paper towels. Wrap a circle of dough around a cannoli tube. Lightly moisten an edge with water and press the edges together very firmly to seal (if not well-sealed, the cannoli shells will open while frying). Repeat with as many cannoli tubes as you have. Fry the tubes with the dough, turning once, until the shells are golden brown all over, 4 to 5 minutes. Carefully remove the tubes from the oil and slip off the cannoli shells onto the paper towels. Let the tubes cool slightly, then repeat until all of the dough is fried, adjusting the heat as necessary to keep the oil at 350 degrees F. Cool the shells completely.

Preview

See Also:

Show details

LowCarb Buns Recipe Valerie Bertinelli Food Network

WEBDec 18, 2019 · Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Sift the almond flour, baking powder, …

1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2. Sift the almond flour, baking powder, paprika, onion powder and salt into a large microwave-safe bowl. Add the mozzarella and cream cheese and use your fingers to evenly distribute the cheeses. Microwave on high for 1 minute. Knead the mixture with your hands or stir with a rubber spatula briefly. Microwave again until the cheeses are melted and the dough looks smooth, 15 to 30 seconds more. Let stand until cool enough to handle, just a few minutes.
3. Add all but 1 teaspoon of the egg to the dough and knead with your hands to incorporate. Sprinkle the dough with extra almond flour if it looks too sticky.
4. Divide the dough into 4 equal pieces. Moisten your hands and form each piece into a slightly domed patty about 3 1/2 inches in diameter. Arrange on the prepared baking sheet, brush the tops lightly with the remaining egg and sprinkle with the sesame seeds.

Preview

See Also:

Show details