Homemade Cannoli's
Source of Recipe
Ciao Italia
List of Ingredients
CANNOLI SHELLS
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1 c unbleached all-purpose flour
1 T sugar
1 T butter or lard
4 to 5 T dry while wine or sweet Marsala wine
2 cups vegetable oil
colored sprinkles
confectioner's sugar
Recipe
To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles course meal. Slowly add the 1/4 c wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes.
Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14" long x 3" wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3" squares. Place a cannoli form diagonally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.
In an electric skillet, heat the vegetable oil to 375. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms.
To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the filling. Dip ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once.
Note: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving- any sooner will make the shells soggy.
**This is from "Ciao Italia"/Maryann Esposito
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Filling:
1 1/2 c Whole-milk ricotta, well drained
3 T sugar
1 1/2 tsp cinnamon
1 1/2 c coursely chopped milk chocolate (4or 5 small bars)
1/4 c pistachio nuts, coursely chopped
Ub a bowl, combine all the ingredients and mix well. Refrigerate, covered, until ready to fill cannoli shells.
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Another Filling:
If you want a more plain filling, I also use this one.
2 c Ricotta
1/2 c sugar
1 tsp vanilla
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You can try both of these. I like the 2nd one, because it's a little plainer, I chop up chocolate and dip each end of cannoli into it once I've filled the shells.
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