Cannoli Recipes by Linda


posted by Linda in San Diego 05-14-98 6:38 AM

Title: Cabboli
Categories: Desserts, Italian, Pasta, Cakes, Candies
Yield: 4 servings

1 1/3 c Flour
Pinch of salt
1/2 ts Sugar
1 tb Grated orange or lemon rind
1 tb Butter
Marsala wine
1 Egg white, beaten
Oil; for frying

1 lb Ricotta cheese
2 tb Miniature chocolate bits, or
Shaved semi-sweet chocolate
1 tb Candied citron, or glaced
Fruit; slivered
2 tb Sugar

Pasta: Combine flour, salt, sugar, citrus rind and butter and blend well. Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours.

Roll dough on a lightly-floured board into a large rectangle. Cut into 4" squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward.

Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold dough accordingly.

Filling: Combine all ingredients and fill the cannoli.


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian

Amount Measure Ingredient -- Preparation Method

1 3/4 Cups Flour -- approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar -- (keeps them crispy)
1 Egg
1 Tablespoon Butter Or Margarine -- at room temperature

1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel or citron optional
3 Tablespoons Chocolate -- (Try Lindt Excellenc
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao -- (optional)
1 Egg White -- to brush
1/4 Cup Chopped Pistachio -- --or--
Other Nuts To Garnish -- (optional)
1 Tablespoon Confectioner's Sugar -- to sprinkle
Oil -- for deep frying

Dough: Use your electric mixer. In a mixing bowl measure 1 cup flour, sugar, salt and cinnamon.

Attach bowl and dough hook. Turn to medium-slow speed and blend for approximately 45 seconds.

With the mixer running, add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add remaining flour, 1/4 cup at a time, as needed to make a dough that clings to the hook. Knead for 5 minutes. If dough clings to the sides of the bowl, add sprinkles of flour. Dough will be smooth and elastic.

Wrap the soft dough in foil or plastic and refrigerate to relax and chill for at least 1 hour.

Heat at least 2 inches of vegetable oil to 375 degrees.

Place dough on a floured work surface and roll extremely thin-- 1/16 inch or less! Don't rush. When the dough pulls back, allow it to relax. If it softens and sticks, return it to the frig for 5 or 10 minutes.

Cut 4 1/2 inch circles (size of a many small margarine tub lids!) Roll the dough scraps out and continue until all dough is used. You should have 12 to 14 circles.

When the circles are cut, roll again just before placing on the cannoli tubes. This will give them an oval shape, about 5 inches by 4 1/2 inches.

Place the dough so that its longest dimension is the length of the metal tube. Brush the tip of the dough with egg white to seal. Toll dough on the tube.

Deep frying. The length of time will depend of the thickness of the shells. A very thin shell will need about 2 minutes.

A thicker shell could require up to 6 minutes. Fry two or three at a time. Turn over once during frying.

Fry until golden brown. Remove with tongs. Cool for a few minutes and then push the tubes free to use again.

Cool shells completely before filling.

Filling: Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an electric mixer until smooth, about 5 minutes. Add confectioners' sugar, vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue beating another 4 or 5 minutes. Refrigerate until ready to fill shells.

Use a small spoon to stuff the filling into the shells. Dip the ends in chopped nuts. Sift confectioners' sugar over the shells and serve.

Unfilled shells can be stored in a cool, dry place for three to four weeks, or frozen for three month

NOTES : This is the one my family prepares for those special occasions... from Bernard Clayton's *The Complete Book of Pastry.*

Cannoli (Cream Rolls)
Categories: Italian, Pasta, Cheese/eggs
Yield: 6 servings

3 c Ricotta cheese
1 1/4 c Sugar
2 ts Vanilla extract
1/2 c Finely chopped candied Citron
1/4 c Semi=sweet chocolate pieces

3 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 ts Salt
3 tb Shortening
2 Eggs, well beaten
2 tb White vinegar
2 tb Cold water
2 oz Pistachio nuts
1 Egg white, slightly beaten

For filling: Combine and beat until smooth (about 10 min. with an lectric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pieces Place mixture in refrigerator to chill.

For Shells: Sift together first 4 ingredients into a bowl.Cut shortening in with a pastry blender until pieces are size of smallpeas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes.

Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches).

Blanche in boiling water then cool and finely chop pistachios. Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal.

Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells.

When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar.

Yield: About 16 to 18 cannoli

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