| Cannolis are a great Italian dessert and they | | | | will heat your oil to around 350 degrees. |
| were said to have been developed by Sicilians | | | | Once it is at the proper temperature you will |
| in Palermo, Italy. These fried wafers are | | | | begin to fry two, or three at a time in deep |
| filled with a mixture of ricotta, candied | | | | hot fat for about 1 minute, or until lightly |
| fruit, chocolate, and other ingredients, and | | | | golden. Remove with tongs to paper towels to |
| they are very, very tasty! Sicilians are | | | | drain, you will then let cool for about 30 |
| supposed to have created this great dessert | | | | seconds to one minute and then slip out |
| recipe, and I think that they are just | | | | cannoli form, holding shell carefully so you |
| delicious. I hope that this recipe is fairly | | | | will not break it. Cool shells before |
| easy to follow. You will need some type of | | | | filling. Let them hang out while you will |
| dowel or metal tube that you will use to form | | | | start to make your filling. |
| out your cannoli shells. If you have a 3 ½ | | | | |
| inch in diameter ring or even a 3 inch ring, | | | | Ingredients for the Cannoli filling: |
| you will need this to form the shape of your | | | | |
| shells, also. You will also need a deep | | | | 3 lb. ricotta cheese, that has had moisture |
| fryer, or a pan that is deep enough for these | | | | removed |
| shells to float in oil. | | | | |
| | | | 2 1/2 Cup of confectioners' sugar |
| Ingredients for Cannoli Shells: | | | | |
| | | | 1/4 Cup of semi-sweet chocolate pieces or |
| 3 Cups of unsifted flour | | | | grated sweet chocolate |
| | | | |
| 1/4 Teaspoon of cinnamon | | | | 1/4 Cup candied cherries, finely chopped |
| | | | |
| 1/2 Teaspoon of salt | | | | 1/2 Teaspoon of cinnamon |
| | | | |
| 3 Tablespoon of granulated sugar | | | | 1/2 Cup of chopped pistachio nuts |
| | | | |
| 2 eggs | | | | Confectioners' sugar to dust each of the |
| | | | finished Cannoli's maybe about 1/2 Cup |
| 2 Tablespoon of firm butter cut into small | | | | |
| cubes | | | | First thing you will want to do is take your |
| | | | ricotta and place into cheesecloth and wrap |
| 1/4 Cup of a good Marsala wine | | | | it into a ball and then you will tie a knot |
| | | | in the top part of the ball you have made. |
| 1-2 egg whites, whisked slightly | | | | You will want to hold over night if possible |
| | | | to drain the water from the ricotta. If you |
| First thing is to sift the flour with salt, | | | | have some way to hang the cheese ball in your |
| cinnamon, and granulated sugar. You will make | | | | refrigerator that would be best. You will |
| a well in the center of your sifted flour | | | | need to have a bowl under the cheese to catch |
| mixture. In the middle of the well you have | | | | all of the moisture that will drain off of |
| made you will add the egg and butter and | | | | the ricotta. The shells that you have made |
| start mixing with a fork. You will work the | | | | will hole for a couple of days if you want to |
| egg mixture with the fork from the center | | | | make these in stages. They are worth the |
| out, to incorporate the moist egg with the | | | | wait, and the time taken to make these little |
| flour mixture. You will then add your Marsala | | | | delicacies. |
| wine slowly until dough begins to come | | | | |
| together like a playdough mixture. You will | | | | First you will take the drained ricotta and |
| then start working the dough with your hands | | | | get it into the bowl and work it for a minute |
| to form the dough into a dough ball. You will | | | | or two to get it more pliable. You will |
| then cover and let the dough rise for about | | | | gently start to combine the cheese, and the |
| 10-15 minutes. | | | | sugar into a mixing bowl, and fold in with a |
| | | | spatula until you obtain a light, airy blend |
| If you have a stainless area to work on | | | | of ingredients. You will start to fold in the |
| great, if not you will need a wooden cutting | | | | minced candied fruit and the chocolate very |
| board. You will need to slightly dust the | | | | gently. You will then start to spoon the |
| area you plan to work on with a small amount | | | | cheese filling into a pastry bag, or a large |
| of flour. You will then roll out the dough | | | | Ziploc if you do not have a pastry bag. You |
| into 1/4 inch thickness. You will then use | | | | will then twist the top into a knot to keep |
| your 3 ½ rings and cut the cannoli shell | | | | the filling from emerging, and fill each of |
| circles. You will then use a rolling pin to | | | | the Cannoli shells, squirting the filling in |
| roll the circles into oblongs or ovals. You | | | | from either end. |
| will then take your dowels or tubes and wrap | | | | |
| the dough around cannoli forms. You will then | | | | Once you have all of the shells filled you |
| whisk your egg white, and seal your dough | | | | will dip the ends of the cannoli in the |
| edges by using a brush or very clean hands if | | | | pistachios. You will then arrange all of the |
| you have no brush. You will then roll up ever | | | | Cannolis on a platter, and sprinkle with a |
| so slightly the ends so they will have a very | | | | little powdered sugar, and they're ready. If |
| faint lip or ring on the edge of the cooked | | | | you would like to garnish you can save some |
| product. | | | | of the candied cherries and place them on the |
| | | | center of each Cannoli after the powdered |
| At some point when you are ready to get your | | | | sugar has been applied. Then serve, and |
| shells into the oil to start cooking them you | | | | enjoy. |