Sicilian CannoliFrom batista_baron 9 years ago
- Pastry: shopping list
- 3 T all- vegetable shortening shopping list
- 2 cups flour shopping list
- 4 T granulated sugar shopping list
- 1/2 tsp cinnamon shopping list
- 3/4 cup any cooking wine (or water) shopping list
- 1 egg, slightly beaten shopping list
- beaten egg white or milk shopping list
- oil for frying shopping list
- cardboard cut into an oval 4-5 inches long shopping list
- metal cannoli tubes for frying shopping list
- Filling: shopping list
- 2 cups ricotta cheese- well drained shopping list
- 1 tsp vanilla shopping list
- 1 cup powdered sugar (or less if you prefer them to be less sweet) shopping list
- 1/2 cup mini-chocolate chips shopping list
How to make it
- Pastry: Cut shortening into flour until mixture resembles coarse crumbs. Add in sugar and cinnamon. Gradually add wine or water (a few drops at a time). Add egg. Mix until pastry holds together (a few extra drops of wine or water may be needed).
- Form into a ball. Cover. Let rest in a coll place 1-2 hours.
- Divide dough into quarters. On lightly floured surface roll out dough as thin as possible (about the thickness of a dime.)
- Place cardboard oval on dough and cut shape with a sharp knife.
- Loosely wrap each oval piece around the metal tube. Seal the edges where they meet with the beaten egg white or a dab of milk.
- Deep fry in 2 inches of oil at 400 degrees. Remove when golden brown (approx 1-2 minutes). Watch carefully as they cook very fast. Drain on paper towels.
- Let cannoli cool briefly before removing forms. Cool completely before filling.
- Filling: Mix together ricotta cheese, vanilla, powdered sugar, and chocolate chips until blended. Refrigerate until it is time to fill shells. It is best to fill right before serving.
- Fill each shell and sprinkle with powdered sugar.
- Cannoli shells can be stored frozen or in a cool spot in a large tin with paper towels for up to 2 months.
- Once filled keep them in the refrigerator covered for a day or two.