Italian Cannoli
Source of Recipe
wwwcof msn Community
Recipe Introduction
I couldn't decide where cannoli belongs when it comes to category --- I consider it a little bit of heaven...
List of Ingredients
Filling:
3 pounds Ricotta cheese
2-1/2 cups confectioners sugar
1/4 cup semi-sweet chocolate or grated sweet chocolate
2 tablespoons chopped citron
10 candied cherries, finely chopped
1/2 teaspoon ground cinnamon
Cannoli Shells
Chopped pistachio nuts (optional)
Confectioners sugar
Cannoli Shells:
3 cups sifted all-purpose flour
1 tablespoons sugar
1/4 teaspoon ground cinnamon
3/4 cup Port
Salad oil or shortening for deep frying
1 egg yolk, slightly beaten
Recipe
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Italian Cannoli
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Ingredients
I couldn't decide where cannoli belongs when it comes to category --- I consider it a little bit of heaven...
Filling:
3 pounds Ricotta cheese
2-1/2 cups confectioners sugar
1/4 cup semi-sweet chocolate or grated sweet chocolate
2 tablespoons chopped citron
10 candied cherries, finely chopped
1/2 teaspoon ground cinnamon
Cannoli Shells
Chopped pistachio nuts (optional)
Confectioners sugar
Cannoli Shells:
3 cups sifted all-purpose flour
1 tablespoons sugar
1/4 teaspoon ground cinnamon
3/4 cup Port
Salad oil or shortening for deep frying
1 egg yolk, slightly beaten
Procedure
Filling: In a large bowl, with portable electric mixer, beat
Ricotta cheese, 1 minute. Add 2 1/2 cups confectioners sugar
and beat until light and creamy, about 1 minute. Add choco-
late, citron, cherries and cinnamon; beat at low speed until
well blended. Refrigerate, covered, until well chilled, at
least 2 hours. Meanwhile, make Cannoli Shells. Just before
serving, with teaspoon or small spatula, fill shells with
Ricotta mixture. Garnish ends with chopped pistachios; sprinkle tops with confectioners sugar.
Cannoli Shells: Sift flour with sugar and cinnamon onto a board. Make a well in center, and fill with Port. With a fork, gradually blend flour into Port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered, 2 hours. In deep fat fryer, electric skillet or heavy saucepan, slowly heat salad oil (3 to 4-inches deep) to 400 degrees on deep frying thermometer. Meanwhile, on lightly floured surface, roll one third of dough to paper thinness, making a 16-inch round. Cut into eight 5" circles. Wrap a circle loosely around a 6" long cannoli form or a dowel 1-inch in diameter; seal with egg yolk. Gently drop dough-covered forms, two at a time into hot oil and fry 1 minute or until browned on all sides (turn, if necessary). With tongs or slotted utensil, lift out of oil and drain on paper towels. Carefully remove forms. Continue until all dough is used.
Note: Cannoli Shells can be made a day or two ahead and
stored, covered, at room temperature, then filled about 1 hour before serving.
Serving Information
Serves: 24
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