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Cannoli Recipe

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This recipe for Cannoli, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Grace Corvelli
Added: Thursday, January 4, 2007


set out 6 6-in. aluminum tubes ( about 3/4 inch in diameter)
3 cups (about 1-1/2 lbs.) ricotta cheese
1-1/4 cups sugar
2 teaspoons vanilla extract
1/2 cup finely chopped candied citron ( optional)
1/4 cup mini chocolate morsels
3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
egg white, slightly beaten
Finish decor for ends
1/2 c pistachio chopped nuts
candied cheeries
powdered sugar

Cannoli shell:
Set out 6 6-in. aluminum tubes ( about 3/4 inch in diameter).

To make the filling, combine and beat the following ingredients until smooth ( about 10 minutes. with an electric mixer on medium-high speed):
3 cups (about 1-1/2 lbs.) ricotta cheese,
1-1/4 cups sugar, and
2 teaspoons vanilla extract/

Then, stir in, mixing thoroughly
1/2 cup finely chopped candied citron ( optional) and
1/4 cup mini chocolate morsels.

Place mixture in refrigerator to chill.

For the shells, sift together into a bowl:
3 cups flour,
1/4 cup sugar,
1 teaspoon cinnamon, and
1/4 teaspoon salt.

Cut in with pastry blender until pieces are size of small peas. Add 3 tablespoons of shortening.
Stir in 2 eggs, well beaten.
Blend in, a tablespoon at a time:
2 tablespoons white vinegar and
2 tablespoons cold water.
Turn dough onto a lightly floured surface and knead.
Wrap in waxed paper and chill in refrigerator for 30 minutes.
Set out deep saucepan or automatic deep-fryer for deep frying and heat fat to 360 degrees.
From cardboard, cut an oval pattern ( 6x4-1/2 in.).
Roll chilled dough 1/8 in. thick on floured surface.
with cardboard pattern and pastry cutter. Cut ovals from dough.
Wrap dough loosely around tubes just lapping over opposite edges. seal edges by brushing with egg white, slightly beaten.
Press edges together to seal.

Fry only as many cannoli shells as will float uncrowded one layer deep in the fat. Fry about 8 min. or until golden brown, turning occasionally during frying time. drain over fat before removing to absorbent paper.
Cool slightly and remove tubes. Cool completely.
when ready to serve, and fill with ricotta filling.
Dip one end with chopped nuts and other with a half of a candied cherry and dust shells with powdered sugar.

Number Of Servings:
Number Of Servings:




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