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Title: Wholly Cannoli
Categories: Italian Cannoli Dessert
Yield: 24 Servings
| Cannoli Shells | ||
| 2 1/2 | c | All purpose flour (or 16 |
| oz | By weight) | |
| 1 | Egg | |
| 2 | ts | Crisco shortening or |
| Vegetable oil | ||
| 3 | tb | Sugar (or 1 ounce) |
| 3 1/2 | tb | Water (or 4 ounces) |
| 2 | ts | Vinegar (or 1 ounce) |
| Filling | ||
| 2 | lb | Ricotta cheese (or 16 |
| Ounces) | ||
| 5 | oz | Confectioner's sugar |
| 1/2 | ts | Vanilla |
Info: released into the public domain by Perry Lowell, Delphi Custom 39 from techniques learned from John & Sons Bakery, Framingham, MA
Makes about 2 dozen cannoli.
Early Preparation ================= The night before, place Ricotta cheese in a colander, and allow excess water to drain. The drier the Ricotta, the better.
Equipment and Other Ingredients =============================== cannoli forms (or six inch long 3/4" diameter dowels) rolling pin deep skillet for frying vegetable oil for frying one egg, beaten with a teaspoon of water (egg wash) Confectioner's sugar for garnish spoon or pastry bag with fluted tip
To Make Shells ============== Mix the shortening and flour together with your fingertips, as if you were making pie crust. Combine the water, vinegar, and egg together, and add to the flour mixture. Knead by hand until smooth. Allow to rest for five minutes. Cut dough into walnut-sized pieces. Roll out dough to make like silver-dollar sized pancakes. Wrap around dowels or cannoli forms. Seal at middle with egg wash. Deep fry at 335 degrees (F) until dough is brown and bubbled. Remove from dowels/forms while still warm, and allow to cool.
To Make Filling =============== Mix drained Ricotta cheese with confectioner's sugar. Add a drop of vanilla and mix. Do not over-mix, or cheese will become runny.
Assemble ======== Either fill shells with a spoon, or use a pastry bag. Sprinkle powdered sugar over finished cannoli. You can also dip each end into the mini- chocolate chips, drizzle chocolate in a pattern over cannoli, dip one end into slivered or chopped pistachios, etc.
Notes ===== Unfilled, the pastry shells will last months in the refrigerator. The filling will last three to four days. Fill cannoli at the last possible moment, so shells do not get soggy. And don't even *think* of how many calories and fat grams! From: Perry Lowell Date: 04-01 Gourmet Ä
From: Gail Shipp Date: 06-22-98 (00:43) The Once And Future Legend (1) Cooking
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