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Cannoli Pastries




Source of Recipe


Recipe Institute

Makes 18 to 20 pastries

Ingredients
18 to 20 Cannoli Pastry Shells (recipe follows)
2 pounds ricotta cheese
1-1/2 cups sifted powdered sugar
2 teaspoons ground cinnamon
1/4 cup diced candied orange peel, minced
1 teaspoon grated lemon peel
Powdered sugar
2 ounces semisweet chocolate, finely chopped
Orange peel strips and fresh mint leaves for garnish


1. Prepare Cannoli Pastry Shells; set aside.

2. For cannoli filling, beat cheese in large bowl with electric mixer at medium speed until smooth. Add 1-1/2 cups powdered sugar and cinnamon; beat at high speed 3 minutes. Add candied orange peel and lemon peel to cheese mixture; mix well. Cover and refrigerate until ready to serve.

3. To assemble, spoon cheese filling into pastry bag fitted with large plain tip. Pipe about 1/4 cup filling into each reserved cannoli pastry shell.*

4. Roll Cannoli Pastries in additional powdered sugar to coat. Dip ends of pastries into chocolate. Arrange pastries on serving plate. Garnish, if desired.

*Do not fill Cannoli Pastry Shells ahead of time or shells will become soggy.


Cannoli Pastry Shells
Makes 18 to 20 pastry shells

Ingredients
1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
2 tablespoons butter, cold
1 egg
6 tablespoons marsala
Vegetable oil

1. Mix flour, granulated sugar and lemon peel in medium bowl; cut in butter with 2 knives or pastry blender until mixture resembles fine crumbs. Beat egg and marsala in small bowl; add to flour mixture. Stir with fork to form 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 1-1/2 inches oil in large saucepan to 325°F. Working with 1 piece of dough at a time, roll out on lightly floured surface to 1/16-inch thickness. Cut dough into 9 or 10 (4×3-inch) rectangles.

3. Wrap each rectangle around a greased metal cannoli form or uncooked cannelloni pasta shell. Brush one edge of rectangle lightly with water; overlap with other edge and press firmly to seal.

4. Fry, 2 or 3 cannoli pastry shells at a time, 1 to 1-1/2 minutes until light brown, turning once. Remove with tongs; drain on paper towels.

5. Cool until easy to handle. Carefully remove fried pastries from cannoli forms or pasta shells; cool completely. Repeat with remaining piece of dough.