The Prepared Pantry's Sicilian Cannoli Recipe
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Category: |
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Ingredients: |
Ingredients: Cannoli Shell:
3 Tbsp all-vegetable shortening
2 cups flour
4 Tbsp sugar
¼ Tsp salt
½ Tsp cinnamon
¾ cup any cooking wine (or water)
1 egg, slightly beaten
Vegetable oil, for frying
Cannoli molds (metal tubes)
Shortening lid or a cardboard oval template
OR
1/2 pkg. of Wanton wrappers for mini cannoli cups
Cannoli Filling:
2 cups ricotta cheese - well drained
1 Tsp vanilla
1 cup powdered sugar
½ cup mini-chocolate chips (or chopped chocolate)
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Directions: |
Directions: Cut shortening into flour until mixture resembles coarse crumbs. Add in sugar and cinnamon. Gradually add wine or water (a few drops at a time). Add egg. Mix until pastry holds together (a few extra drops of wine or water may be needed).
Form into a ball. Let rest in a cool place 1-2 hours.
Divide dough into quarters. On a lightly floured surface roll out dough as thin as possible (about the thickness of a dime.)
Place cardboard oval or shortening lid on dough and cut shapes with a sharp knife.
Loosely wrap each oval piece around the metal tube. Seal the edges where they meet with a dab of water.
Deep fry in 2 inches of oil at 400 degrees. Remove when golden brown (approx 1-2 minutes). Watch carefully as they cook very fast. Drain on paper towels.
Let cannoli cool briefly before removing forms. Cool completely before filling.
For cannoli cups, place each wonton wrapper on the base of an upside down mini cupcake pan, pressing down to create a mini 'bowl' and bake in the oven at 350 for 8-9 minutes until slightly browned and crispy.
Mix together ricotta cheese, vanilla, powdered sugar, and chocolate chips until blended. Refrigerate until it is time to fill shells. It is best to fill right before serving.
Fill each shell (garnish cups with a few extra chocolate chips) and sprinkle with powdered sugar.
*Cannoli shells can be stored frozen or in a cool spot in a large tin with paper towels for up to 2 months.*
**Once filled keep them in the refrigerator covered for a day or two.** |
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