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Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert andaround 350 degrees. Once it is at the
they were said to have been developed byproper temperature you will begin to fry
Sicilians in Palermo, Italy. These friedtwo, or three at a time in deep hot fat
wafers are filled with a mixture offor about 1 minute, or until lightly
ricotta, candied fruit, chocolate, andgolden. Remove with tongs to paper
other ingredients, and they are very,towels to drain, you will then let cool
very tasty! Sicilians are supposed tofor about 30 seconds to one minute and
have created this great dessert recipe,then slip out cannoli form, holding
and I think that they are justshell carefully so you will not break
delicious. I hope that this recipe isit. Cool shells before filling. Let them
fairly easy to follow. You will needhang out while you will start to make
some type of dowel or metal tube thatyour filling.
you will use to form out your cannoliIngredients for the Cannoli filling:
shells. If you have a 3 ½ inch in3 lb. ricotta cheese, that has had
diameter ring or even a 3 inch ring, youmoisture removed
will need this to form the shape of your2 1/2 Cup of confectioners' sugar
shells, also. You will also need a deep1/4 Cup of semi-sweet chocolate pieces
fryer, or a pan that is deep enough foror grated sweet chocolate
these shells to float in oil.1/4 Cup candied cherries, finely chopped
Ingredients for Cannoli Shells:1/2 Teaspoon of cinnamon
3 Cups of unsifted flour1/2 Cup of chopped pistachio nuts
1/4 Teaspoon of cinnamonConfectioners' sugar to dust each of the
1/2 Teaspoon of saltfinished Cannoli's maybe about 1/2 Cup
3 Tablespoon of granulated sugarFirst thing you will want to do is take
2 eggsyour ricotta and place into cheesecloth
2 Tablespoon of firm butter cut intoand wrap it into a ball and then you
small cubeswill tie a knot in the top part of the
1/4 Cup of a good Marsala wineball you have made. You will want to
1-2 egg whites, whisked slightlyhold over night if possible to drain the
First thing is to sift the flour withwater from the ricotta. If you have some
salt, cinnamon, and granulated sugar.way to hang the cheese ball in your
You will make a well in the center ofrefrigerator that would be best. You
your sifted flour mixture. In thewill need to have a bowl under the
middle of the well you have made youcheese to catch all of the moisture that
will add the egg and butter and startwill drain off of the ricotta. The
mixing with a fork. You will work theshells that you have made will hole for
egg mixture with the fork from thea couple of days if you want to make
center out, to incorporate the moist eggthese in stages. They are worth the
with the flour mixture. You will thenwait, and the time taken to make these
add your Marsala wine slowly until doughlittle delicacies.
begins to come together like a playdoughFirst you will take the drained ricotta
mixture. You will then start workingand get it into the bowl and work it for
the dough with your hands to form thea minute or two to get it more pliable.
dough into a dough ball. You will thenYou will gently start to combine the
cover and let the dough rise for aboutcheese, and the sugar into a mixing
10-15 minutes.bowl, and fold in with a spatula until
If you have a stainless area to work onyou obtain a light, airy blend of
great, if not you will need a woodeningredients. You will start to fold in
cutting board. You will need to slightlythe minced candied fruit and the
dust the area you plan to work on with achocolate very gently. You will then
small amount of flour. You will thenstart to spoon the cheese filling into a
roll out the dough into 1/4 inchpastry bag, or a large Ziploc if you do
thickness. You will then use your 3 ½not have a pastry bag. You will then
rings and cut the cannoli shell circles.twist the top into a knot to keep the
You will then use a rolling pin to rollfilling from emerging, and fill each of
the circles into oblongs or ovals. Youthe Cannoli shells, squirting the
will then take your dowels or tubes andfilling in from either end.
wrap the dough around cannoli forms. YouOnce you have all of the shells filled
will then whisk your egg white, and sealyou will dip the ends of the cannoli in
your dough edges by using a brush orthe pistachios. You will then arrange
very clean hands if you have no brush.all of the Cannolis on a platter, and
You will then roll up ever so slightlysprinkle with a little powdered sugar,
the ends so they will have a very faintand they're ready. If you would like to
lip or ring on the edge of the cookedgarnish you can save some of the candied
product.cherries and place them on the center of
At some point when you are ready to geteach Cannoli after the powdered sugar
your shells into the oil to starthas been applied. Then serve, and enjoy.
cooking them you will heat your oil to



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