Cannoli Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Egg | 1 | |
| Egg yolks | 3 | |
| Cooking oil | 2 Tablespoon | |
| Grated rind of 1/2 lemon | ||
| Ground cinnamon | 1/4 Teaspoon | |
| 1 tablespoon pulverized or instant coffee | ||
| Sugar | 1 3/4 Cup (16 tbs) | |
| Sauterne | ||
| Fat for deep frying | ||
| Ricotta | 2 Pound | |
| Vanilla extract | 1 Teaspoon | |
| 1/4 cup finely chopped citron | ||
| 1/2 cup semisweet chocolate pieces | ||
Directions
Put flour in bowl; add egg, 1 egg yolk, oil, lemon rind, cinnamon, coffee, and 1/4 cup sugar.
Mixing with hands, add just enough sauterne to hold ingredients together to form a dough.
Put on floured board and knead until smooth and elastic.
Chill for several hours.
Cut off pieces of dough about the size of a walnut, and roll very thin on a well-floured board.
Cut rounds using a 5-inch cutter or saucer.
Wrap each around a cannoli mold or piece of wood the thickness of a broomstick and about 5 inches long.
Secure with 2 beaten egg yolks.
Drop (mold and all) into hot deep fat (375° F.
on a frying thermometer) and fry until well browned.
Remove and drain on absorbent paper.
Cool slightly, then push molds out one end.
Just before serving, mix 1 1/2 cups sugar, ricotta, and remaining ingredients.
Fill cannoli and serve.
Mixing with hands, add just enough sauterne to hold ingredients together to form a dough.
Put on floured board and knead until smooth and elastic.
Chill for several hours.
Cut off pieces of dough about the size of a walnut, and roll very thin on a well-floured board.
Cut rounds using a 5-inch cutter or saucer.
Wrap each around a cannoli mold or piece of wood the thickness of a broomstick and about 5 inches long.
Secure with 2 beaten egg yolks.
Drop (mold and all) into hot deep fat (375° F.
on a frying thermometer) and fry until well browned.
Remove and drain on absorbent paper.
Cool slightly, then push molds out one end.
Just before serving, mix 1 1/2 cups sugar, ricotta, and remaining ingredients.
Fill cannoli and serve.
Chef
