- -- Recipe via Meal-Master (tm) v8.02
Title: Cannoli Alla Siciliana
Categories: Desserts, Italian, Cheese/eggs
Yield: 12 servings
Shells: 1/2 c Confectioners sugar
2 c All-purpose flour
1/4 c Cinnamon
2 tb Shortening
1/2 Square unsweetened
1 ts Sugar Chocolate grated OR 1/4 ts Salt
1/2 tb Cocoa (both optional)
3/4 c Wine, Marsala, Burgundy or 1/2 ts Vanilla
-Chablis 3 tb Citron peel, chopped
Vegetable Oil 3 tb Orange peel, candied,chopped
Filling: 6 Glace cherries, cut up
3 c Ricotta To make cannoli shells it is necessary to have
3 or 4 metal tubes,
7-inches long and 1 1/8 inches
in diameter. The edges should not be soldered. (Old aluminum chairs cut up
SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
with wine, knead together with fingers until rather hard dough or paste is
formed. Form into ball, cover with cloth and let stand about 1 hour. Cut dough in half and roll half of dough into a thin sheet about 1/4 inch
thick. Cut into 4 inch squares. Place a metal tube diagonally across each square from one point to another, wrapping dough around tube by overlapping
the two points and sealing overlapping points with a little egg white.
Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or two tubes at a time into hot oil. Fry gently until dough is a golden brown
color. Remove from pan, let cool and gently remove shell from metal tube.
Set shells aside to cool. Repeat procedure until all shells are made.
FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
and fruit peel. Mix and blend well. (A little grated pistachio may be
added if desired). Chillin refrigerator before filling shells. Fill cold
cannoli shells; smooth filling evenly at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners
sugar. Refrigerate until ready to serve.
These are best if they are filled just before you company arrives.
From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie --