CANNOLI III
When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference.
Provided by Lesa Caruso
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
- Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
- To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 34.8 g, Cholesterol 17.6 mg, Fat 21.1 g, Fiber 1.4 g, Protein 9.4 g, SaturatedFat 6.7 g, Sodium 271.7 mg, Sugar 11.8 g
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skilar dodd
[email protected]I'm not sure what went wrong, but my cannoli turned out terrible. The shells were tough and the filling was grainy.
Tabia's Naeem
[email protected]These cannoli were a bit of a disappointment. The shells were soggy and the filling was bland.
Mr Ubet
[email protected]I thought these cannoli were just okay. The shells were a bit too thick and the filling was a bit too sweet.
jay spiller
[email protected]These cannoli were amazing! The shells were perfectly crispy and the filling was creamy and delicious. I will definitely be making these again.
Tinashe Kusotera
[email protected]I'm not a huge fan of cannoli, but I thought these were pretty good. The filling was creamy and flavorful, and the shells were crispy.
Steve Butwell
[email protected]Overall, I thought these cannoli were pretty good. They were easy to make and they tasted delicious.
Aleena Swift
[email protected]The shells for these cannoli were a bit too thick for my liking. I think I'll try rolling them out thinner next time.
CJ V
[email protected]These cannoli were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Catherine Ankrah
[email protected]I love that this recipe uses ricotta cheese instead of mascarpone. It makes the filling lighter and less dense.
kmranali khan
[email protected]These cannoli are a bit time-consuming to make, but they are definitely worth the effort. They are so delicious and impressive looking.
Malik Shahadat
[email protected]I've made these cannoli several times now and they always turn out perfect. The filling is rich and creamy, and the shells are crispy and flaky.
Anthony Leonardi Jr
[email protected]These cannoli were a hit at my party! They were so easy to make and everyone loved them.