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.
Provided by Rosina
Categories World Cuisine Recipes European Italian
Yield 18
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 42.3 g, Cholesterol 20.7 mg, Fat 5.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 70.5 mg, Sugar 20.4 g
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Aslam111 Shoeaib
a_s@hotmail.comThese cannoli are the perfect dessert for a special occasion. They're elegant and delicious.
Our dream
o55@yahoo.comI love that this recipe uses ricotta cheese. It makes the cannoli filling so light and fluffy.
Sajan Kattel
k.s71@gmail.comThese cannoli were a bit too labor-intensive for me. I think I would try a different recipe next time.
Roniel Gutierrez (JABNOVA)
rg93@yahoo.comI'm not a big fan of cannoli, but I tried this recipe and was pleasantly surprised. They were delicious!
David Torske
d_t53@yahoo.comI followed the recipe exactly and my cannoli turned out perfectly. They were crispy on the outside and creamy on the inside.
Prince Asamoah
asamoah_prince@gmail.comThese cannoli are the perfect dessert for any occasion. They're easy to make and always a crowd-pleaser.
hondrea pickett
hondreap@yahoo.comThe filling for these cannoli was a bit too sweet for my taste. I would use less sugar next time.
Thandoluhle Zwane
thandoluhle-z@hotmail.comI'm a beginner baker and these cannoli were easy to make. I was really happy with how they turned out.
Injila Khan
i31@gmail.comI made these cannoli for a special occasion and they were a huge success! Everyone loved them.
deebaby stevenson
s.d@hotmail.co.ukThe cannoli shells were a bit too thick for my taste. I think I would roll them out thinner next time.
aga
aga@gmail.comThese cannoli are so easy to make, and they're always a hit with my family. I love that I can make them ahead of time and they still taste fresh.
Joy Paul
j_paul55@yahoo.comI had some trouble finding cannoli tubes, but I was able to make do with some paper towel rolls. The cannoli turned out great!
Myles Funk
f52@aol.comI'm not a fan of ricotta cheese, but I loved these cannoli! The filling was light and fluffy, and the shells were crispy and delicious.
Eunice Philip
pe@yahoo.comThese cannoli are the perfect combination of sweet and creamy. I love the texture of the shells and the filling is to die for.
Nasrullah marri
mnasrullah@hotmail.co.ukI followed the recipe exactly, but my cannoli shells turned out too hard. I think I overcooked them.
Md Ismile
ismile-m@aol.comI've made these cannoli twice now and they're always a crowd-pleaser. The filling is creamy and delicious, and the shells are crispy and light.
Esi Thalot
e.t42@gmail.comThese cannoli were a hit at my party! Everyone loved them.