Cannoli

Cannolli.png

Yield:  12 servings                                        Prep and Cooking time: 1hr 30 minutes

Cannoli Shells:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup dry Marsala or other dry red wine
  • Cannoli molds (tubes for shaping shells during frying)
  • 2 beaten egg whites
  • Vegetable oil, for frying
  • Confectioner’s sugar for garnish

Filling:

  • 1 lb. Ricotta Cheese (drained)
  • 4 oz Cream Cheese
  • 2/3 oz Heavy Cream
  • 1 tsp Vanilla
  • 1 tsp Almond
  • 1 tsp Cinnamon
  • 2 cups Confectioner’s Sugar
  • 2 cups Mini chocolate chips or
  • 1 cup chocolate morsels

Directions:

Cannoli Shells:

  1. In a bowl, sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
  2. On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a 5-inches in diameter round cutter, begin to cut circles. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
  3. In a deep sauté pan, heat the oil to 350ºF (176º C). Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)

Filling:

In a mixing bowl, add ricotta cheese (drained), cream cheese, cinnamon, and confectioner’s sugar mix in medium-high speed for 2-3 minutes. Once incorporated add vanilla, almond and heavy cream mix on medium-high speed for 2-3 minutes. With a piping bag and a #230 tip begin to fill the shells. Then garnish with confectioner’s sugar.

Note: If you don’t have a tip for your piping bag, simply cut the corner of the bag, short enough to fit inside the Cannoli shell yet long enough to pipe the filling from the center of the shell out

HAPPY EATING!

NOTE: To drain the ricotta, empty into a mesh strainer until the ricotta is dry. If you don’t have a mesh strainer, you can also use a cheesecloth to drain the cheese. Cheesecloths can be bought at grocery stores and local markets.  Adding the wet ricotta will make the filling soupy.  To make it more enticing you can add chocolate chips, pistachios, butterscotch morsels or peanut butter morsels, just about anything.

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