Recipe

Cannoli Recipe

	Caramia / All my dishes 1 year, 11 months ago Cannoli recipe should not be missed out on. Ricotta cheese, chocolate, and hazelnuts are just the beginning of this delicious recipe. Prep:10m Cook:20m Servings:12	Caramia
	easy

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Fans

cherylannx

goddess_mo

Ingredients

Dough:

2 cups unbleached pastry flour or all purpose flour

2 tablespoons sugar

2 tablespoons lard

2 egg yolks

1/2 teaspoon cinnamon

1/2 cup white wine

pinch of salt

5 quarts canola oil

Filling for 12 shells:

1 lb ricotta cheese, drained well in paper towels

1/4 cup diced candied citron

3 oz chocolate with hazelnuts, coarsely chopped

1/2 cup powdered sugar

1 cup whole milk

2 tablespoons cornstarch

2 tablespoons granulated sugar

1 drop cassia oil

1/2 cup chopped unsalted pistachiospowdered sugar for dusting filled shells

Directions

Mix flour, sugar, cinnamon and salt in a food processor. Cut in lard by pulsing in food processor. The mixture will look like coarse corn meal. Mix egg yolks and wine together and add to flour. Mix just until dough comes together. Knead dough briefly until smooth. Dough should be moist and supple. Let rest in refrigerator one hour. Make a 3 inch square template out of cardboard. Roll out 1/4 of dough at a time. Roll it a bit less than 1/8 inch thick and cut out about 3 inch squares using template and a fluted pie wheel for a fancy edge or a knife. You should be able to get about 10 pieces per piece of dough, 40 total. If you have a pasta machine you can run it through the machine and stop at #4 or #5 depending on your machine. Place a cannoli form on a diagonal on each square of dough and fold one edge over the other sealing with egg white. Heat canola oil in a wok to about 350 degrees. Fry dough wrapped cannoli forms in hot oil 3 at a time turning them so they brown all over. Fry until light golden brown. Let cool for a few minutes and then grab one end of cannoli form with tongs and slide shell off very carefully so you don't break the shell or drip hot oil on your arm. Remove all shells and rinse forms in cold water to cool them off so you can use them again. Dry forms well and repeat with the rest of the dough. Filling: Cook milk, granulated sugar and cornstarch until it begins to boil and is thick. Remove from heat and strain. Add the drop of cassia oil, mix well and let cool. Mix ricotta, cooled cornstarch pudding and powdered sugar with a spoon. Gently mix in citron and chocolate. Just before you are ready to serve dessert, spoon filling into shells. Dip each end in chopped pistachios and dust all shells with powdered sugar.

Shells will keep for several months if stored ina cool place in a metal tin

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Comments

linebb956 1 year, 11 months ago said:
Wow... this is the only thing I did not make this year... ran out of energy! Bookmarking now!
Thanks

cherylannxo 1 year, 4 months ago said:
Sweetie, I have to give you a 5 for this one. I love cannolis. This is a need to make recipe. Thank you for sharing....Cheryl

goddess_mom_2_3 1 year, 1 month ago said:
Thanks so much for the post! This recipe reminds me of Christmas at my Papa's house with all the fabulous Italian foods everywhere you look. For some reason after they died the cannli died with them - lol! I will have to make this soon for my sisters! Thanks again!

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