Ingredients: |
Ingredients: Cannoli:
3 lb ricotta cheese
Confectioners' sugar
1/4 cp semisweet chocolate pieces
10 candied cherries, chopped
1/2 tsp cinnamon
Cannoli Shells:
3 cps unsifted flour
1 tbsp granulated sugar
1/4 tsp cinnamon
3/4 cp port wine or juice
oil for deep frying
1 egg yolk, slightly beaten
garnish: Chopped pistachio nuts
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Directions: |
Directions:1) In large bowl, beat cheese 1 min. Beat in 2 1/2 cps confectioners's sugar, 1 min.
2) Mix in chocolate, cherries and cinnamon. Refrigerate, covered, 2 hrs.
3) With tsp, fill shells with ricotta.
4) Garnish with nuts; sprinkle with sugar.
5) Sift flour, sugar, and cinnamon onto board. Make well in center; fill with port. With fork, gradually blend flour into port.
6) When dough is stiff enough to handle, knead 15 mins, until smooth and stiff.
7) Refrigerate, covered, 2 hrs. In heavy saucepan, slowly heat oil (4 inches) to 375f on deep frying thermometer.
8) On lightly floured surface, roll 1/3 of dough to paper thickness, making a 16 inch round. Cut into 8 (5 inch) circles.
9) Wrap a circle loosely around 6 inch long cannoli form or dowel, 1 inch in diameter; seal with yolk.
10) Gently drop dough covered forms, 2 at a time, into hot oil; fry 1 min, or until browned on all sides (turn, if necessary).
11) With tongs or slotted utensil, lift out of oil. Drain on paper towels. Carefully remove forms while warm. |
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