The Recipes: The Cannoli

desserts_cannolis_14
I love cannolis! I love love love them! Not only are they adorable, but they are absolutely adorably delicious!
What you’ll need:
2 cups   all-purpose flour                                        3/4   red wine
1 teaspoon   white sugar                                          1 1/2 quarts oil for deep frying
1 teaspoon   salt                                                          1 1/2 pounds ricotta cheese
1 1/2   teaspoons   ground cinnamon                 1/2 cup   sifted confectioner’s sugar
1/4   ground nutmeg                                                 2 teaspoons   vanilla extract
2 tablespoons   shortening                                     3/4 cup   miniature semisweet chocolate chips
1   egg white                                                                  3 tablespoons   chopped candied orange peel
Directions:
1) In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
2) Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
3) Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
4) To make the filling: In a medium bowl, mix together the ricotta cheese and confectioner’s sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.
Here’s a picture of what else you can put on them instead of just chocolate chips.
canoli-05081

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