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