Cannoli: Cannoli

posted by Kayce 01-05-101 7:49 AM


Cannoli Filling :
3 cups ricotta cheese (1 1/2 lbs.)
1 1/4 cups sugar
2 tsp. vanilla extract
1/2 cup candied citron chopped finely
1/4 cup semi-sweet mini chocolate pieces
1/2 cup chopped pistachio nuts

Combine cheese, sugar and vanilla. beat about 10 minutes until smooth. Stir in citron and chocolate. Place in refrigerator to chill while making shells.

3 cups flour
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
3 Tbsp. shortening
2 eggs well beaten
2 Tbsp. white vinegar
2 Tbsp. cold water

Sift together, flour, sugar, cinnamon and salt. Cut in shortening until like small peas. Next add well beaten eggs. Add the water, and vinegar. Turn dough onto a floured surface and knead. Wrap in wax paper and chill for 30 minutes, in refrigerator.

From cardboard, cut an oval pattern (6 x 4 1/2 inches). Roll chilled dough 1/8 inch thickness on floured surface. Using pattern, cut ovals from dough. Wrap dough loosely around 6 inch tubes lapping over the edges. Seal the edges by brushing with egg white, slightly beaten. Press together to seal.

In deep fryer, or deep saucepan heat shortening or oil to fry shells. Fry only one layer deep, turning occasionally, about 8 minutes ,or until golden brown. Drain and cool on paper towels. Then remove from tubes.

After shells are cool, fill with the filling using pastry bag. Dust generously with powdered sugar. Sprinkle the ends with chopped pistachio nuts. This recipe makes 16 -18 cannoli

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