Cannoli (Cream Rolls)
Source of Recipe
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List of Ingredients
----------------------------------FILLING----------------------------------
3 c Ricotta cheese
1 1/4 c Sugar
2 ts Vanilla extract
1/2 c Finely chopped candied
Citron
1/4 c Semi=sweet chocolate pieces
-----------------------------------SHELL-----------------------------------
3 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 ts Salt
3 tb Shortening
2 Eggs, well beaten
2 tb White vinegar
2 tb Cold water
2 oz Pistachio nuts
1 Egg white, slightly beaten
Recipe
FOR FILLING: Combine and beat until smooth (about 10 min. with an
electric
mixer at medium-high speed) Stir in, mixing thoroughly, citron and
chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS:
Sift
together first 4 ingredients into a bowl. Cut shortening in with a
pastry
blender until pieces are size of small peas. Stir in eggs. Blend in,
a
tablespoon at a time, the vinegar and cold water. Turn dough onto a
lightly
floured surface and knead until smooth and elastic, about 5 to 8
minutes.
Use a small amount of additional flour if necessary to get a smooth
dough.
Wrap in waxed paper and chill in refrigerator for 30 minutes.
Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
diameter). Set out deep saucepan or automatic deep-fryer. Add
vegetable
oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut
an
oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche
in
boiling water, then cool and finely chop pistachios. Roll chilled
dough an
lightly floured surface to 1/8 inch thickness. Cut with a pastry
cutter and
the oval pattern. Wrap dough loosely around tubes slightly
overlapping
opposite edges. Seal edges by brushing with egg white. press edges
together
to seal.
Fry only as many shells as will float uncrowded one layer deep in the
hot
oil. Fry about 8 minutes or until golden brown, turning occasionally
in
the oil. Drain over the pan before removing to paper toweling. Cool
slightly and remove tubes, then cool completely. Continue forming and
frying cannoli shells.
When ready to serve, fill with the chilled ricotta filling. Sprinkle
ends
with the chopped nuts and dust with confectioners' sugar.
Yield: About 16 to 18 cannoli
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