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  •   Cannoli Chips
  • 3 oz. egg yolks (about 2)
  • 8-1/2 oz. all-purpose flour
  • 1-1/2 oz. unsalted butter, softened
  • 1-1/4 oz. granulated sugar
  • 1 oz. OREO Base Cake
  • 1/4 tsp. salt
  • 2-1/2 oz. sweet marsala wine, divided
  •   Cannoli Dip
  • 12 oz. cream cheese, room temperature
  • 23 oz. whole milk ricotta cheese
  • 3 oz. powdered sugar
  • 1 tsp. vanilla extract
  • 2 oz. OREO Small Cookie Pieces


Nutritional facts are based on a single serving
Calories 240
Total fat 14g
Saturated fat 8g
Trans fat 0g
Cholesterol 85mg
Sodium 135mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 8g
Protein 7g
Calcium 8%DV
Iron 6%DV


    Cannoli Chips:
  1. Combine  all ingredients except wine in bowl of electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles fine crumbs. Add 1 oz. wine; mix well. Add remaining wine; mix until well blended. Form dough into 1/2-inch-thick disk. Wrap tightly in plastic and refrigerate 2 hours.
  2. Divide  dough in half. Roll out each piece to 1/8-inch thickness, dusting with flour as needed. Trim edges; cut into 2-inch squares. Fry in 350°F deep fryer 1-1/2 min. flipping after 1 min. Drain well. Repeat with remaining dough.
  3. Cannoli Dip:
  4. Process  cream cheese in food processor until very smooth. Scrape down side of bowl. Add ricotta, powdered sugar and vanilla. Process until mixture is light and creamy, scraping side of bowl as needed. Transfer mixture to mixing bowl. Refrigerate until ready to use. When ready to serve, gently fold in OREO Small Pieces by hand.
  5. For each serving:
  6. Serve  1/4 cup (2 oz.) Cannoli Dip in small bowl with 6 Cannoli Chips.
  7. TIPS:

    Roll out dough using pasta machine set on #5 or 1/8-inch thickness.

    Cannoli Dip is best used shortly after preparing.

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