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