CANNOLLI
Source of Recipe
Unknown
Recipe Introduction
Someone has a great recipe, here, but it isn't mine. I used my homemade bake mix, erythitol for the sugar sub, and didn't use the lemon peel. On the filling, I shredded 3 of the 1 carb hershey bars, used 4 tablespoons of fiberfit, and the ricotta. That was it! Mine figured out to be 4.5 carbs each. Recipe makes 18-20.
List of Ingredients
Cannoli Pastries
Shell:
1 3/4 cup Carbquik
2 Tbs sugar sub
1 ts grated lemon peel
2 Tbs cold butter
1 egg
6 Tbs marsala wine
Vegetable oil for frying
Cannolli Filling:
2 pounds ricotta cheese
1 1/2 cups sugar sub
2 ts ground cinnamon
1/4 cup diced orange peel, minced ( I don't use this, don't like the taste)
1 ts grated lemon peel ( don't use this either, just don't like the citrus thing)
2 ounces sugar free chocolate, chopped to look like chips ( or use the sugar free chips, they are great)
Recipe
FOR THE SHELLS
1. Mix carbquik, sugar sub and lemon peel in medium bowl;(I don't like the citrus taste so I omit) cut in butter with 2 knives or pastry blender until mixture resembles fine crumbs. Stir with fork to form a ball. Divide dough in half; shape into two 1 inch thick square pieces. Wrap in plastic wrap and refrigerate at least 1 hour.
2. Heat 1 and 1/2 inches of oil in large saucepan to 325F. Working with 1 piece of dough at a time, roll out on lightly floured surface to 1/16 inch thickness, (like a egg roll wrapper). Cut dough into 9 to 10 circles using glass or cut out.
3. Wrap each circle around a greased metal cannolli form or uncooked cannelloni pasta shell. Brush one edge of rectangle lightly with water; overlap with the other edge and press firmly to seal.
4. Fry, 2 or 3 cannolli pastry shells at a time, 1 to 1 and 1/2 minutes until light brown, turning once. Remove with tongs; drain on paper towels.
5. Cool until easy to handle. Carefully remove fried pastries from cannolli forms or pasta shells, (cheater than the cannolli forms and you can break the pasta to remove more easily). Cool completely. Repeat with remaining piece of dough.
Makes 18 to 20 pastry shells
FOR THE FILLING:
1. Beat cheese in large bowl with electric mixer at medium speed until smooth. Add sugar sub and cinnamon; beat at high speed 3 minutes. Add orange and lemon (if using) to cheese mixture; mix will. Cover and refrigerate until ready to serve.
2. Well ready to serve, spoon cheese filling into pastry bag fitted with a large plain tip, or use a zip lock bag and cut corner to form a hole. Pipe about 1/4 cup filling into each pastry shell. (do not fill shell ahead of time, they will become soggy)
3. Dip ends of pastries into chocolate chips. At this point you may want to powder some splenda to put on top of pastries, but this is not needed.
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