- 25
Ingredients
- CANNOLI SHELLS
- 1 3/4 cups unsifted,regular all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 egg,slightly beaten
- 2 tablespoons firm butter,cut into small pieces
- 1/4 about 1/4 cup dry sauterne
- shortening or salad oil for deep frying
- powdered sugar
- chopped sweet chocolate and halved candied cherries for garnish
- ricotta filling(see below)
- FILLING
- 2 pound (4 cups) ricotta cheese
- 1 1/2 cups unsifted powdered sugar
- 4 teaspoons vanilla
- 1/2 cup finely chopped citron and orange peel
- 1/4 chopped sweet chocolate
Preparation
Step 1
Cannoli Shells
-Sift flour with salt and granulated sugar.
-Make a well in the center; in it place egg and butter.
-Stir with a fork, working from center out, to moisten flour mixture.
-Add wine,1 tablespoon at a time,until dough begins to cling together.
-Use your hands to form dough into a ball.
-Cover and let stand for 15 minutes
-Roll dough out on floured board about 1/4 inch thick.
-Cut into 3 1/2 circles
-With rolling pin,roll circles into ovals
-Wrap around cannoli forms; seal edge with egg white
-Turn out ends of dough to flare slightly
-Fry 2 or 3 at a time in deep hot fat (350)for about 1 minute, or until lightly golden
-Remove with tongs to paper towels to drain; let stand about 5 seconds; then slip out cannoli form,holding shell carefully.
-Cool shells completely before filling.
-Use pastry tube to fill
-Sift powdered sugar over shell; garnish at ends
FILLIng
Ricotta FIlling:
-Whirl 2 pounds (4 cups) ricotta cheese in the blender,or press through wire strainer,until very smooth
-Fold in 1 1/2 cups unsifted powdered sugar and 4 teaspoons vanilla
-Mix in 1/2 cup each finely chopped citron and orange peel, and 1/4 cup chopped sweet chocolate
-Chill several hours or overnight
FLUFFY RICOTTA FILLING:
-Prepare 1/2 recipe ricotta filling, then fold in 1 cup heavy cream which has been whipped until stiff
PISTACHIO FILLING:
-To either of the above filling recipes,add a few drops green food coloring to tint pale green.
-Use chopped blanched pistachios for garnish