Directions: |
Directions:For the pastry, combine the flour, sugar salt, and shortening. Mix to combine. Add the coffee and wine and mix until everything is thoroughly combined. Form the dough into a disc and cover in plastic wrap. refrigerate overnight.
The next day, bring the dough out of the refrigerator and allow to come to room temperature, about an hour. Using a 2" ball of dough, roll the dough out as thin as you can get it. If you have a pasta maker, that works the best for doing this. The dough has a lot of gluten and is difficult to roll out by hand.
Once you have it rolled out, cut it into 2-1/2" - 3" squares. Wrap the dough around the sticks and seal the edge with water. In an electric fry pan or deep sided frying pan, melt enough vegetable shortening to come up at least halfway on the cannoli. Bring the shortening up to 325 º.
Fry the shells, turning frequently, until golden all the way around. Allow to cool for a few minutes before removing from the shell from the sticks. Store in an airtight container. For the filling, combine the ricotta and powdered sugar until smooth. Add shaved chocolate to taste (enough that you can taste it but not as a dominant flavor). The easiest way to fill the shells is to put the filling in a pastry or Ziploc bag, cut off the corner, and squeeze to fill the shells. This will make about 60-70 shells. The proportions for the filling will make about 15 cannolis. |
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