Ingredients: |
Ingredients: -Filling:
3 cups (about 1-1/2 lbs.) ricotta cheese
1-1/4 cups sugar
2 teaspoons vanilla extract
1/4 cup mini chocolate chips
-Shells:
3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening (I use Crisco)
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
Egg white, slightly beaten
-Finish decor for ends:
1/2 cup pistachios, finely chopped
Candied cherries
Powdered sugar
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Directions: |
Directions:Cannoli shells:
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
1¼ cups sugar sugar
2 teaspoons vanilla extract.
Then, stir in, mixing thoroughly:
1/4 cup mini chocolate chips
1/2 cup finely chopped candied citron (optional)
Place mixture in refrigerator to chill.
-For the shells, sift together into a bowl:
3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Cut in with pastry blender until pieces are size of small peas, 3 tablespoons cold butter.
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 and heat fat to 360º.
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 shell from tubes. Cool completely.
When ready to serve, fill shells with ricotta filling.
Dip one end in chopped nuts and other with a half of a candied cherry. Dust the shells with powdered sugar. Serve and enjoy! |
This recipe for Cannoli is from