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Cannoli World - Recipe 4 |
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Cannoli Recept 1 Cannoli Recept 2 Camille Cusumano Ottaviana's Kitchen Cannoli Recept 3 Cannoli Recept 4 Cannoli Recept 5 Caterina Casola Marie Doria Sue Hamrick Deborah Mele Cannoli Recept 6 Cannoli Recept 7 Siciliaans Cannoli Recept Geïllustreerd Cannoli Recept Link naar geïllustreerd cannoli recept van Anna Maria Volpi |
Cannoli (serves 18). Filling: 4-1/2 cups ricotta cheese, 1 cup sugar, 1 TB. vanilla, = cup mini chocolate chips *, = cup pistachio nuts, coarsely chopped, confectioners sugar for dusting. Combine ricotta, sugar, and vanilla. Beat until smooth. Stir in chocolate chips or candied fruit. Reserve pistachios and confectioners sugar for garnish. * Chocolate chips can be substituted with chopped candied orange peel or citron, or you can do a < cup of each. Cannoli Shells: 3 cups flour, < cup sugar, 1 tsp. cinnamon, < tsp. salt, 3 TB. shortening, 2 eggs, well beaten, 2 TB. white vinegar, 2 TB. cold water, 1 egg white, slightly beaten, Vegetable oil for deep frying Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F. Cut an oval shaped pattern from cardboard about 6" x 4". Roll chilled dough on a lightly floured surface to 1/8"thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells. Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar. |