Cannoli
Source of Recipe
www.ichef.com
List of Ingredients
FILLING:
2 pounds ricotta cheese
1 cup sugar
2 teaspoons vanilla
SHELLS:
1 3/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 slightly beaten egg
2 tablespoons firm butter, cut in small pieces
1/4 cup sweet Marsala wine
1 egg white, slightly beaten
oil for deep frying
chopped pistachio nutsRecipe
The *secret* to making a good cannoli filling is to drain the ricotta. The gunk you get in the stores has too much water in it. Put it in the refrigerator in a colander overnight, or up to a day ahead of using it.You will get as much as a cup of liquid out of it, so prepare accordingly. Add the sugar to the drained ricotta and mix well. Also add the vanilla. If you let this set and dissolve the sugar and then stir it up again.
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 tbs 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 1/16 inch thick. Cut into 3 1/2 inch circles (can also work with squares). 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 two or three at a time in deep hot fat (350ºF) for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain; let cool 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. Fill just before serving.
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