Discover interesting facts about cheese


Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert and theywill heat your oil to around 350 degrees.
were said to have been developed by SiciliansOnce it is at the proper temperature you will
in Palermo, Italy. These fried wafers arebegin to fry two, or three at a time in deep
filled with a mixture of ricotta, candiedhot fat for about 1 minute, or until lightly
fruit, chocolate, and other ingredients, andgolden. Remove with tongs to paper towels to
they are very, very tasty! Sicilians aredrain, you will then let cool for about 30
supposed to have created this great dessertseconds to one minute and then slip out
recipe, and I think that they are justcannoli form, holding shell carefully so you
delicious. I hope that this recipe is fairlywill not break it. Cool shells before
easy to follow. You will need some type offilling. Let them hang out while you will
dowel or metal tube that you will use to formstart  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 deep3 lb. ricotta cheese, that has had moisture
fryer, or a pan that is deep enough for theseremoved
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  flourgrated  sweet  chocolate
1/4  Teaspoon  of  cinnamon1/4  Cup  candied  cherries,  finely  chopped
1/2  Teaspoon  of  salt1/2  Teaspoon  of  cinnamon
3  Tablespoon  of  granulated  sugar1/2  Cup  of  chopped  pistachio  nuts
2  eggsConfectioners' sugar to dust each of the
finished  Cannoli's  maybe  about  1/2  Cup
2 Tablespoon of firm butter cut into small
cubesFirst thing you will want to do is take your
ricotta and place into cheesecloth and wrap
1/4  Cup  of  a  good  Marsala  wineit 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  slightlyYou 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 makerefrigerator that would be best. You will
a well in the center of your sifted flourneed to have a bowl under the cheese to catch
mixture. In the middle of the well you haveall of the moisture that will drain off of
made you will add the egg and butter andthe ricotta. The shells that you have made
start mixing with a fork. You will work thewill hole for a couple of days if you want to
egg mixture with the fork from the centermake these in stages. They are worth the
out, to incorporate the moist egg with thewait, and the time taken to make these little
flour mixture. You will then add your Marsaladelicacies.
wine slowly until dough begins to come
together like a playdough mixture. You willFirst you will take the drained ricotta and
then start working the dough with your handsget it into the bowl and work it for a minute
to form the dough into a dough ball. You willor two to get it more pliable. You will
then cover and let the dough rise for aboutgently 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 onof ingredients. You will start to fold in the
great, if not you will need a wooden cuttingminced candied fruit and the chocolate very
board. You will need to slightly dust thegently. You will then start to spoon the
area you plan to work on with a small amountcheese filling into a pastry bag, or a large
of flour. You will then roll out the doughZiploc if you do not have a pastry bag. You
into 1/4 inch thickness. You will then usewill then twist the top into a knot to keep
your 3 ½ rings and cut the cannoli shellthe filling from emerging, and fill each of
circles. You will then use a rolling pin tothe Cannoli shells, squirting the filling in
roll the circles into oblongs or ovals. Youfrom  either  end.
will then take your dowels or tubes and wrap
the dough around cannoli forms. You will thenOnce you have all of the shells filled you
whisk your egg white, and seal your doughwill dip the ends of the cannoli in the
edges by using a brush or very clean hands ifpistachios. You will then arrange all of the
you have no brush. You will then roll up everCannolis on a platter, and sprinkle with a
so slightly the ends so they will have a verylittle powdered sugar, and they're ready. If
faint lip or ring on the edge of the cookedyou 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 yoursugar has been applied. Then serve, and
shells into the oil to start cooking them youenjoy.



1 A B C D 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114