Italian: Cannoli
Source of Recipe
Cyndee
List of Ingredients
Filling
3 cups Ricotta cheese (use the full fat kind)
1 1/4 cups Sugar
2 teaspoons Vanilla extract
1/2 cup Finely chopped candied
Citron (optional)
1/4 cup Semi=sweet chocolate pieces
(having difficulty with the filling? - click here)
Pastry
3 cups Flour
1/4 cup Sugar
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
3 tablespoons Shortening
2 Eggs -- well beaten
2 tablespoons White vinegar
2 tablespoons Cold water
2 ounces Pistachio nuts
1 Egg white -- slightly beaten
Recipe
For filling:
Combine and beat until smooth (about 10 minutes with an electric mixer at medium-high speed). Stir in, mixing thoroughly, citron and chocolate pieces. Place mixture in refrigerator to chill.
For pastry shells:
Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. 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 pistachios in boiling water, then cool and finely chop pistachios.
Roll chilled dough on a lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and using 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.
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Hints & Tips & Comments:
* Make sure you dry the ricotta...
From: Sue
I use to love when holiday's would come, when family members would get together and make all kind of pastry, knotts and brescotti and everyone's favorite cannolis. fillings would be from candied fruit to chocolate chips and sprinkles. But I do know that a couple days before they would put pounds of ricotta in a colandar covered in fridge to drain dry.
My Mom use to say the ricotta had to be dry before making filling. That if ricotta was wet made for bad cannolis and would run out of pastry. So yesterday I did the old fashion way and put cheese in colandar inverted in large bowl covered with a dish towel and put in fridge to drain, because this weekend its my turn to make cannolis for family. Can't wait. Just a little bit of heaven!
* Be sure to use confectionary sugar
From: Eleanor
One very important thing with the cannoli recipe is to make sure to use confectionary powdered sugar. If you use regular granulated sugar the cannoli will be grainy.
* Peg's Connoli shells
From: Peg of PA
Cannoli shells....... I made them for Christmas and some I made with custard flavored with rum and some I made with ricotta cheese. The cheese you have to drain to get the water out first. I fill the shells with a pastry bag or I just cut the tip off of a zip lock bag and squeeze the cheese in both ends of cannoli shell.
Hope this helps you
Peg of PA
* Donna's connoli shells from her mom
From: Donna
This is my mom's recipe was wonderful
CANNOLI SHELLS
Cream
3 T Shortening
4 egg yolks
4 T sugar
Add
4 C flou
1 1/2 tsp salt
Stir into the dough
1 C wine (not sure what kind) OR 1/2 C water and 1/2 C vinegar and juice from 1 orange
Mix until dough is ready to roll
Roll dough on floured surface very thin cut into 4" circle wrap circle of dough around rods so edges meet seal with egg whites with tong's drop into hot peanut oil 375 degrees
fry until lite brown cook in 2 qt pan enough oil only to top of shells.
Be careful not to get burned.
Lay rod on paper towel cool a bit and take off of rod.
cool thoroughly keep in a cool dry place in open container until ready to fill. makes about 80
Mom had stainless steel rods to fry the shells on.
ENJOY!!!
Donna
Is the filling too runny? Try my mom's recipe.
From: Donna
Regarding the cannoli filling I think the trick is that the ricotta cheese.
It has to be very dry here is what we could figure was my mom's recipe for the filling
6 c milk
14 T Cornstarch
8 T sugar
Scald 3 cups of the milk add cornstarch and sugar when well dissolved add the other 3 cups of milk stir constantly on medium heat cook until thick, taking care not to scorch the mixture cool until copletely cool then add the following to cool mixture:
1 # dry ricotta cheese
6T sugar
cream this until fluffy and then fold in
1 c shaved milk chocolate
1/2 C candied cherries or candied mixed fruit dip ends into ground almonds
or pistachios and the other end into shaven chocolate
Loved sharing this recipe!
From B. J. from Denver, Colorado
Thank you for the Cannoli recipe. I am looking forward to sharing this with my co-worker who is a native Italian and 15 years a U.S. citizen who is in search of a good Cannoli recipe. One of our managers (who is an Italian American) just visited his family in New Jersey and came back raving about the wonderful cannolis they enjoyed. Thank you again for sharing. I am sure this will bring happiness and excitement to my friend, Silvana.
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