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CANNOLI

Source of Recipe

MY MOM


List of Ingredients

CANNOLI SHELLS (#4 1/2 ON PASTA MACHINE)

1 LB. FLOUR (3 CUPS)
1/3 C. CRISCO, FULL
WATER ( APPROX. 1 CUP)

CANNOLI FILLING

1 QT. HALF AND HALF
1 QT. MILK
1 C. + 2 HEAPING TBSP. CORNSTARCH
2 C. SUGAR
1/2 TSP. FRESH CINNAMON STICK, ROUNDED, CRUSHED
2 1/2 TSP. WHITE VANILLA
2 CINNAMON STICKS COOKED IN LIQUID


Recipe

MIX FLOUR AND CRISCO, IN A FOOD PROCESSOR, UNTIL BLENDED WELL. ADD ENOUGH WATER TO MAKE A DOUGH THAT PULLS AWAY FROM THE SIDES OF THE FOOD PROCESSOR BOWL.

ROLL OUT ON A SPAGHETTI MACHINE, ONE NUMBER AT A TIME, TO #4 1/2. CUT IN CIRCLES WITH THE LID OF A MARGARINE TUB. PUT AROUND A WOODEN DOWEL. PUT A LITTLE WATER ON ONE EDGE AND STICK THE OTHER EDGE ON TOP AND PRESS WELL TO STICK TOGETHER. FRY IN HOT OIL UNTIL GOLDEN BROWN. PUT INTO A STRAINER TO DRAIN AND COOL. PUT INTO PAPER BAGS TO DRAIN FOR ABOUT 2 WEEK, CHANGING BAG EACH DAY, BEFORE USING.

FOR CREAM FILLING:
PUT 1/2 QUART OF MILK AND ALL THE HALF AND HALF IN HEAVY PAN OVER LOW HEAT, MIX SUGAR AND CORNSTARCH IN BOWL WITH OTHER 1/2 QUART OF MILK, POUR THIS INTO PAN OF WARM MILK MIXTURE STIRRING CONSTANTLY UNTIL VERY THICK, PUT IN VANILLA AND CINNAMON. LET COOL THOROUGHLY AND PUT IN THE REFRIGERATOR UNTIL COLD AND SET. MIX SOME CHOCOLATE PIECES INTO CREAM. PUT CREAM INTO A PASTRY BAG AND PIPE INTO THE CANNOLI SHELLS. DIP ENDS INTO CRUSHED WALNUTS. SPRINKLE POWDERED SUGAR OVER THE CANNOLI. ENJOY!!!!!!!!