Miniature Cannoli

* Exported from MasterCook *

Miniature Cannoli

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz tube refrigerated crescent rolls
6 ounces Brie cheese
1/4 cup melted butter
1/4 cup butter -- at room temperature
1 tablespoon dry white wine
aluminum foil

Special equipment: pastry bag with star tip.

Cut 30 3-inch by 12-inch rectangles out of heavy duty aluminum foil. Fold
the rectangles in half to 3-inches by 6-inches and roll into a tight
cylinder 3/4 inch in diameter. These foil cylinders will be the forms for
the miniature cannoli and are reusable, so do save them.

Unroll the refrigerated dough and slice each triangle into several strips
1/2 inch wide. Dip a dough strip in melted butter and spiral it around the
foil. Begin and end about 1/4 inch from the top and bottom. Make sure the
edges of the spiraling dough strips fit snugly together.

Place the mini-cannoli on an ungreased baking sheet 2 inches apart. Bake as
directed on the package.

While cannoli are baking, combine the Brie, butter and wine. Whip until
thoroughly blended. Place the mixture into a star-tipped pastry bag.

Allow the cannoli to cool, then push out the foil cylinder. Pipe the
cheese-butter mixture into each cannoli with the pastry bag and serve.
Makes 30.

Do-Ahead Note: Prepare the cannoli rolls several days in advance and freeze
in a moisture-proof container. Warm slightly in the oven, then fill with
the cheese-butter mixture. The filling is best when prepared the day of
use.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net


- - - - - - - - - - - - - - - - - -