Cannoli Italian Pastry
From mystic_river1 16 years ago
- 25 minutes to make
- Serves 24
This Italian pastry is unusual in that it uses red wine in the dough to give it color. Stuffed with a creamy ricotta center and surrounded with a crisp, golden shell, it is a treat both in texture and in taste. Like biscuit tortoni, it is delicious with a piping-hot cup of espresso. Read more That's Italian! See less
Ingredients
- 3 cups sifted flour shopping list
- 3 tbsps. melted butter shopping list
- 1/8 tsp. salt shopping list
- 1 tbsp. sugar shopping list
- 3/4 cup red wine (approximately) shopping list
- 1 egg yolk, slightly beaten shopping list
- fat for deep frying shopping list
- Filling: shopping list
- 3 lbs. ricotta cheese shopping list
- 3/4 cup confectioner's sugar shopping list
- 1/4 cup Creme de Cacao or other sweet liqueur shopping list
- 3 tbsps. grated bittersweet chocolate shopping list
- 2 tbsps. finely minced, candied orange peel shopping list
- 1/2 cup chopped pistachio nuts for garnish shopping list
How to make it
- Mix flour, butter, sugar, and salt. Add enough wine to make a stiff but manageable dough. Knead for about 15 minutes, until dough is smooth and soft. Add a bit more flour if necessary to prevent sticking.
- Roll into a ball, cover, and place in the refrigerator for 1 hour. Divide dough into 2 parts and roll into paper-thin sheets on a lightly floured board. Cut into 4-inch circles or squares.
- Place a cannoli tube from corner to corner, diagonally across the squares. Fold the opposite corners together around the tube. Brush corners with beaten egg yold to seal and press together.
- Heat 3 inches of fat to 390° F. Fry cannoli, 2 or 3 at a time, turning if necessary, until deep, golden brown. Remove with tongs or a slotted spatula and drain. Cool to touch and remove tubes, being careful not to break the shells. Cool completely before filling. Fill shells just before serving so that they are crisp.
- If you do not intend to use them immediately, store them in a cool, dry place. They will keep, unfilled, for several weeks.
- (Note: Cannoli tubes can be bought at kitchen-supply stores, or you may use clean, unpainted wooden dowels. They should measure 1 inch in diameter and 6 inches long.)
- YOU ALSO CAN BUY THE SHELLS ALREADY MADE...NOT BAD, BUT THESE ARE BETTER
- Filling:
- Beat ricotta vigorously for 2 minutes. Add sugar and liqueur and continue beating for 5 minutes longer, or until smooth. Mix in chocolate and orange and store in refrigerator until ready to serve.
- Use a small spoon to stuff the filling into the shells. Dip the end in chopped pistachio nuts. If you do not wish to serve the cannoli immediately, the filling may be kept, tightly covered and refrigerated, for up to 3 days.
The Rating
Reviewed by 5 people-
Mmmmmmmm... these are delicate and very delicious. Great with a coffee or tea. HIGH 5!!!
lor
in Toronto loved it
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