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Gino's Pastry Shop's Cannoli




Source of Recipe


Arthur Avenue Cookbook


Recipe Introduction


From: Gino's Pastry Shop Jerome Reguso

Tip: Jerome's (now-deceased) father, Gino, opened his pastry shop in 1961 after working for several years at DeLillo's, located farther down 187th Street.
From: Gino's Pastry Shop Jerome Reguso

Tip: Jerome's (now-deceased) father, Gino, opened his pastry shop in 1961 after working for several years at DeLillo's, located farther down 187th Street.
Makes about 20 Cannoli


List of Ingredients




* Cannoli Shell Ingredients:
* Oil for deep frying
* 2 cups cake flour
* 1 cup all-purpose flour
* 1/4 cup sugar
* 4 ounces lard (1 stick or 8 tablespoons)
* 1 tablespoon rum
* 1 tablespoon honey
* Pinch of salt
* 1/2 teaspoon cinnamon
* 1 large egg plus egg wash (2 eggs whisked with 2 tablespoons water)
* Ricotta Filling:
* 1 pound dry ricotta (impastata), or buy good-quality ricotta,
* line a strainer with cheese cloth, place the cheese in it, and drain overnight or a full day
* 1/2 cup granulated sugar
* 1/4 teaspoon cinnamon oil or ground cinnamon
* 1/4 cup mini chocolate chips
* Confectioners' sugar for dusting

Recipe



* Heat a deep fryer to 320° F.
* In a mixer, combine all the cannoli shell ingredients except the egg wash, adding enough water (1 to 2 tablespoons cold water) until it reaches a doughlike consistency. The amount of water will vary according to the outside temperature/humidity. Roll the dough to the thickness of pasta (1/4 inch). Using a cannoli cutter (an oval-shaped cookie cutter), cut out the cannoli. Place the cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over, sealing the opposite edges where they meet with egg wash and pressing down.
* Deep fry them for 3 minutes, until golden brown.
* Combine all the filling ingredients. Let the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli.
* Serve, sprinkled with confectioners' sugar.