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Cannoli World Recipe 8 - Sue Hamrick |
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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 |
This is one of my most favorite childhood desserts; cannolis. This Italian pastry is very popular in New York bakeries. I remember as a child growing up on Long Island seeing these delicious confections laid out in the cooled glass Cream Puff bakery cases. The ends were sprinkled with lime green or multicolored sprinkles. They were incredibly good. This recipe makes 18 cannolis. You'll need to purchase the cannoli tubes, they are available at any kitchen supply store. The dessert filling requires constant refrigeration. To keep the pastry crisp only fill the pastry shells right before serving. I hope you love these as much as I do !! Filling: 3 cups Ricotta cheese (use the full fat kind), 1 1/4 cups Sugar, 2 teaspoons Vanilla extract, 1/2 cup Finely chopped candied citron (optional), 1/4 cup Semi-sweet chocolate pieces. Pastry: 3 cups Flour, 1/4 cup Sugar, 1 teaspoon Ground cinnamon, 1/4 teaspoon Salt, 3 tablespoons Shortening, 2 Eggs - well beaten, 2 tablespoons White vinegar, 2 tablespoons Cold water, 2 ounces Pistachio nuts, 1 Egg white - slightly beaten. For filling: Combine and beat until smooth (about 10 minutes with an electric mixer at medium-high speed). Stir in, mixing thoroughly, citron and chocolate pieces. Place mixture in refrigerator to chill. For pastry shells: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche pistachios in boiling water, then cool and finely chop pistachios. Roll chilled dough on a lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and using the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Copyright ) Sue Hamrick. All rights reserved. |