Cannoli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shells:
11/2 cups flour,plus extra for dusting
1 tbsp. sugar
2 tbsp. cold butter, cut into pea-size pieces
1 egg, separated
11/2 cup cold water or 1/4 cup marsala wine and 1/4 cup water
5 cups peanut oil or other neutrally flavored oil, for frying
Filling:
2 pounds ricotta cheese
1 cup powdered sugar, plus more for dusting
1 tsp. vanilla extract
4 tbsp. finely chopped candied citron
glace cherries, cut in half for decoration
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Directions: |
Directions:For the shells:In a food processor, combine flour and sugar. Add in the butter and egg yolk. Pulse until the mixture looks like grated cheese. Add in 1/4 cup water(or 1/4 cup wine) plus a few more drops water and pulse. Continue to do this until the mixture comes together in a ball. You may not need to add all the water.
Dump the mixture out onto a clean work surface. Work the mixture gently into a ball and squish into a disk. Wrap in a plastic wrap until ready to use.
P
lace the oil in a large , wide pot and bring to 350 degrees over medium-high heat. Set a cooling rack over a sheet pan.
To roll the dough out by hand, dust work surface lightly with flour. Cut the dough in half, start with half the dough and keep the other half covered until ready to use. Roll each half out to 1/8-inch thick.
Using a pastry wheel or knife, cut dough into 3in. squares. Keep the squares covered until ready to be fried. Repeat this process with the other half of dough.
Beat the egg white with 2 tbsp. of water.
Wrap the first batch of dough squares around metal cannoli tubes so that the points of the square overlap to close. brush the overlapping points with the beaten egg white to seal shut and press to secure.
Fry the dough shells in the heated oil until they are brown and crispy,3 to 4 minutes. Use tongs to remove the shells from the oil and drain on the cooling rack. When the shells are cool enough to handle, gently slide the metal tubes out of the shells. Repeat the process with the remaining dough squares.
For the filling: In a bowl of a stand mixer fitted with the whisk attachment, combine the ricotta,sugar, and vanilla. Mix together together until smooth and creamy. Stir in citron or chocolate chips and taste to make sure it is delicious. Place in a pastry bag .
T assemble: Pipe the filling into shells and sprinkle each end with a few chocolate chips, if so desired. Dust with powdered sugar. Do not fill them until ready to serve or the shells will get soggy. |
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Number Of
Servings: |
Number Of
Servings:30 shells |
Preparation
Time: |
Preparation
Time:prep time 40 min. cook time 30min. |
Personal
Notes: |
Personal
Notes: Ricotta should be on the dry side--may have to drain before use.
For filling can substitute mini chocolate chips, candied cherries or what ever you like.
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