Cannoli Recipe
Here I am, leaking out my family's Cannoli recipe only for you. Better try it and let me know your views. It is a well-liked Dessert to be served at the European table. I am sure both of us will be in agreement that this Cannoli is truly scrumptious.
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings12
Main IngredientCheese
Ingredients
For the Filling:
Ricotta cheese - 3 lb
Confectioners' sugar - 2-1/2 cups
Semisweet-chocolate - 1/4 cup, pieces or grated
Sweet chocolate
Citron - 2 tablespoons, chopped
Candied cherries - 10, finely chopped
Cinnamon - 1/2 teaspoon
Chopped pistachio nuts (optional)
Confectioners' sugar
For the Cannoli Shells:
Sifted all-purpose flour - 3 cups
Sugar - 1 tablespoon
Cinnamon - 1/4 teaspoon
Port - 3/4 cup
Salad oil or shortening for deep-frying
Egg yolk - 1, slightly beaten
Directions
MAKING
1. In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute.
2. Add 2-1/2 cups confectioners' sugar and beat until light and creamy for about 1 minute at low speed adding chocolate, citron, cherries and cinnamon until well blended.
3. Refrigerate, covered, until well chilled for at least 2 hours.
To make Cannoli Shells :
4. Sift flour with sugar and cinnamon onto a board.
5. Make a well in center fill with port and gradually blend flour into port with a fork.
6. When dough is stiff enough to handle, knead about 15 minutes until dough is smooth and stiff.
7. If too moist and sticky, knead in a little more sifted flour and refrigerate dough, covered for 2 hours.
8. In deep-fat fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3 to 4 inches deep), to 400F on deep-frying thermometer.
9. On lightly floured surface, roll one third of dough to paper thinness, making a 16-inch round and cut into eight 5-inch circles.
10. Wrap a circle loosely around a 6-inch-long cannoli form or dowel, 1 inch in diameter and seal with egg yolk.
11. Gently drop dough-covered forms two at a time into hot oil and fry 1 minute until browned on all sides (turn, if necessary).
12. With tongs or slotted utensil, lift out of oil and drain on paper towels.
13. Carefully remove forms and continue until all dough is used.
SERVING
14. Just before serving, with teaspoon or small spatula, fill shells with ricotta mixture.
15. Garnish ends with chopped pistachios; sprinkle tops with confectioners' sugar.
TIP
If desired make Cannoli Shells a day or two ahead store covered, at room temperature and then fill about 1 hour before serving.
1. In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute.
2. Add 2-1/2 cups confectioners' sugar and beat until light and creamy for about 1 minute at low speed adding chocolate, citron, cherries and cinnamon until well blended.
3. Refrigerate, covered, until well chilled for at least 2 hours.
To make Cannoli Shells :
4. Sift flour with sugar and cinnamon onto a board.
5. Make a well in center fill with port and gradually blend flour into port with a fork.
6. When dough is stiff enough to handle, knead about 15 minutes until dough is smooth and stiff.
7. If too moist and sticky, knead in a little more sifted flour and refrigerate dough, covered for 2 hours.
8. In deep-fat fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3 to 4 inches deep), to 400F on deep-frying thermometer.
9. On lightly floured surface, roll one third of dough to paper thinness, making a 16-inch round and cut into eight 5-inch circles.
10. Wrap a circle loosely around a 6-inch-long cannoli form or dowel, 1 inch in diameter and seal with egg yolk.
11. Gently drop dough-covered forms two at a time into hot oil and fry 1 minute until browned on all sides (turn, if necessary).
12. With tongs or slotted utensil, lift out of oil and drain on paper towels.
13. Carefully remove forms and continue until all dough is used.
SERVING
14. Just before serving, with teaspoon or small spatula, fill shells with ricotta mixture.
15. Garnish ends with chopped pistachios; sprinkle tops with confectioners' sugar.
TIP
If desired make Cannoli Shells a day or two ahead store covered, at room temperature and then fill about 1 hour before serving.
