Market Menu- Ricotta Cheese Cannoli Napoleon with Roasted Pluots and Local Honey «

Sep 7th, 2011 by Denise Appel

CANNOLI

By Denise Appel Published: September 7, 2011

Ingredients

2 cups flour
2 tablespoons sugar
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
pinch salt
3 tablespoons vegetable oil
1 teaspoon white wine vinegar
3/4 cup sweet marsala wine or sauvignon blanc

Instructions

Combine flour, sugar, cocoa, cinnamon, salt; stir in veg oil, vinegar and wine until combined. Cover dough and rest for 10-15 minutes. Roll out onto lightly floured board and cut into.
2” x 4 “ rectangles.
Heat 1 cup cup vegetable oil in heavy skillet; fry cannoli rectangles, turning to brown; remove and place on large platter lined with paper towels. Let cool.
Make the filling here http://deniseappel.com/recipes/ricotta-filling
Make the Roasted Pluots here http://deniseappel.com/recipes/roasted-pluots

Course: Dessert

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Posted in Recipes

3 Responses to “Market Menu- Ricotta Cheese Cannoli Napoleon with Roasted Pluots and Local Honey”

Market Menu Recipe « says:

September 7, 2011 at 7:24 pm

[...] true to our local roots by using plouts and honey to change up the mouthwatering, but traditional ricotta cheese cannoli on this weeks market [...]

Reply
Liz Dickinson says:

September 9, 2011 at 6:32 pm

Had this last night. Really, really wonderful.

Reply
- Denise Appel says:
  
  September 9, 2011 at 6:40 pm
  
  Glad you liked it Liz! Thanks for sharing.
  
  Reply

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Market Menu- Ricotta Cheese Cannoli Napoleon with Roasted Pluots and Local Honey

CANNOLI

Ingredients

Instructions

3 Responses to “Market Menu- Ricotta Cheese Cannoli Napoleon with Roasted Pluots and Local Honey”

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