Recipes · Italian · Desserts
Cannoli
One serving has 279 kcal and 5 g protein, and at least a fifth of a woman's daily need of riboflavin (21%). Ready in 60 minutes.
- Preparation: 45 min
- Cooking: 15 min
- Makes: 1 serving (84.5 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, sulphite
Ingredients
- 21 g Flour, all-purpose
- 2 g Sugar
- 2.5 g Butter, unsalted
- 2.5 g Wine, fortified, dry
- 4 g Eggs, whole, raw
- 8 g Vegetable oil
- 33 g Ricotta
- 8 g Sugar, powdered
- 3 g Chocolate chips
- 0.5 g Vanilla extract
Method
- Makes about 12 shells; multiply all the ingredients by 12 for a full batch.
- Mix the flour, sugar, melted butter and marsala into a firm dough; knead briefly, wrap and rest for 30 minutes.
- Roll the dough out very thin and cut into circles; wrap each around a metal cannoli tube, sealing the edge with a dab of the beaten egg.
- Heat the oil to 180 °C (350 °F) and fry the shells for 2-3 minutes, turning, until golden and crisp. Drain and let cool completely before sliding off the tubes.
- Beat the ricotta with the powdered sugar and vanilla until smooth, then fold in the chocolate chips.
- Pipe the filling into the cooled shells just before serving so they stay crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 279 kcal | 13% |
| Carbohydrates | 30.7 g | |
| Water | 32.4 mL | |
| Fiber | 0.74 g | 3% |
| Protein | 5.3 g | 11% |
| Tryptophan | 0.04 g | |
| Threonine | 0.09 g | |
| Isoleucine | 0.11 g | |
| Leucine | 0.2 g | |
| Lysine | 0.09 g | |
| Methionine | 0.06 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.14 g | |
| Tyrosine | 0.09 g | |
| Valine | 0.13 g | |
| Histidine | 0.06 g | |
| Fat | 14.9 g | |
| Monounsaturated | 3.7 g | |
| Polyunsaturated | 5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.4 g | |
| Saturated | 5.3 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 36.4 mg | |
| Calcium | 75.3 mg | 8% |
| Copper | 0.06 mg | 7% |
| Iron | 1.2 mg | 7% |
| Magnesium | 15.5 mg | 5% |
| Manganese | 0.18 mg | 10% |
| Phosphorus | 86.2 mg | 12% |
| Potassium | 115 mg | 2% |
| Selenium | 10.5 µg | 19% |
| Sodium | 43.5 mg | |
| Zinc | 0.43 mg | 5% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.31 mg | 6% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 42.1 µg | 11% |
| Cobalamin (vitamin B12) | 0.32 µg | 13% |
| Choline | 18.7 mg | 4% |
| Vitamin A | 63.1 µg | 9% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 6.6 IU | 1% |
| Vitamin E | 0.85 mg | 6% |
| Vitamin K | 15.5 µg | 17% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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