Italian Cannoli

By grassickkitchen

These take alot of work and should not be attempted by a novice cook. They are worth the work!

Ingredients

• Filling:
• 3 cups Ricotta cheese
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• 1/2 cup finely chopped candied citron
• 1/4 cup small semi-sweet chocolate chips
• Shells:
• 3 cups flour
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 Tbp shortening (butter)
• 2 eggs well beaten
• 2 Tbp white vinegar
• 2 Tbp cold water
• Final presentation:
• shaker with confectioners sugar
• 1/2 cup finely chopped pistachio nuts
• Hot clean oil for deep frying

Details

Servings 20

Preparation

Step 1

You will need to get 6 or more 6" aluminum pastry tubes (about 3/4" in diameter) or these can be made with a wooden dowel from the hardward store. Using cardboard make an oval pattern 6" by 4 1/2".

For the filling:

Combine all the ingredients and beat with a mixer until smooth about 10 minutes. Place the mixture in the refrigerator and chill for at least 1 hour. Place this mixture into a cloth pastry bag with large tip. Cover tip and store until you are ready to fill the shells and serve.

Shells: (if you have access to shells from a bakery or store, this will really cut alot of time and work)
In a large mixing bowl mix all the dry ingrdients and blend with a spoon. Slowly cut the shortening into this dry mixture until the pieces are the size of small peas. Add and stir into this dry mixture the 2 well beaten eggs. Once mixed add the vinegar and then last the cold water.
Turn this dough onto a lightly floured surface and knead by hand. Wrap dough in wax paper and chill for 30 minutes.

Preheat the oil to 360 degrees F for deep frying the shells.

On a lighly floured surface roll the chilled dough using a rolling pin to about 1/8 inch thick (very thin). With the cardboard pattern and knife cut ovals from the dough.
Wrap dough loosely around the tubes so the edges just overlap. Seal the edges by brushing with egg white wash. Press edges together with your finger to seal.
Fry each shell on the tubes in the oil for about 8 minutes or until golden brown. Turn while they are floating in the hot oil. Remove and drain. Cool slighly and remove the tube from the shell. Set aside and let them cool completely. When ready to serve remove the pastry bag and use it to fill each shell with the filling from each end. Finsh each shell with a dusting of confectioners sugar and on each end some of the pistachio nuts. Don't let the shells sit too long or they will not be crisp.