Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Cannoli
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"This is the recipe for Cannoli which is fried pastry tubes with Ricotta Filling".

Ingredients

Pastry:
2 cups all-purpose flour
1 Tblsp. sugar
1 tsp. cinnamon
1 Tblsp. Crisco shortening (regular flavor)
1 egg
1/2 tsp. vanilla extract
1/2 cup sweet Marsala
1 quart vegetable oil, for frying

Filling:
1 1/2 lbs. whole milk ricotta cheese, drained in a strainer lined with cheesecloth for at least 2 hours
1 1/2 cups confectioner’s sugar
1 oz. diced candied fruit of your choice
1/2 tsp. vanilla extract
1 oz. mini chocolate chips
1 oz. chopped pistachios
Powdered sugar for garnish
Candied cherries for garnish, cut in half

Method

Pastry:

  • Sift the flour, sugar and cinnamon into a bowl. Cut in the Crisco and rub into the flour mixture. Add the egg and vanilla. Add enough wine to make a firm dough. Do not add all of the wine at one time (all of the wine may not be necessary).
  • Knead the dough until firm and elastic. Cover with plastic and rest for 30 minutes in the refrigerator.
  • Roll the dough paper thin and cut into equal squares. Place a metal tube diagonally on each square and bring the two corners over to meet in the middle. Press gently to seal.
  • To fry the cannoli shells, pour the oil into a 3 quart pan or Dutch oven and heat to 350º. Fry the cannoli a few at a time, until they are a deep golden brown.
  • Immediately slide the shells off the tubes by gripping one end of the cylinder with tongs and using a mitt-covered hand or paper towel, gently grip the shell and twist and pull at the same time. Cool the shells on absorbent paper.

Filling:

  • Beat the ricotta and sugar until smooth.
  • Add remaining ingredients and blend well.
  • Immediately before serving, fill the cannoli with the ricotta mixture, using a pastry bag with no tube on the end.
  • Sprinkle with powdered sugar, and place a candied cherry half on each end.

Shirley Cline

 
EMAIL US