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Popular Recipes Cannoli I

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Cannoli I

"Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun."

Ingredients :

  • 3 cups ricotta cheese
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped candied citron
  • 1/4 cup semisweet chocolate chips
  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons shortening
  • 2 eggs
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons cold water
  • 1 egg white
  • 1/4 cup finely chopped pistachio nuts
  • 1/3 cup confectioners' sugar for decoration
  • 1 cup vegetable oil for frying

Instructions :

Prep : Cook : 18M Ready in :
  • To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill.
  • To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.
  • Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
  • From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.
  • Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
  • Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
  • When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.

Notes :

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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