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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Cannoli Alla Siciliana

  3. Categories: Desserts, Italian, Cheese/eggs

  4. Yield: 12 servings

  5. Shells: 1/2 c Confectioners sugar

  6. 2 c All-purpose flour

  7. 1/4 c Cinnamon

  8. 2 tb Shortening

  9. 1/2 Square unsweetened

  10. 1 ts Sugar Chocolate grated OR 1/4 ts Salt

  11. 1/2 tb Cocoa (both optional)

  12. 3/4 c Wine, Marsala, Burgundy or 1/2 ts Vanilla

  13. -Chablis 3 tb Citron peel, chopped

  14. Vegetable Oil 3 tb Orange peel, candied,chopped

  15. Filling: 6 Glace cherries, cut up

  16. 3 c Ricotta To make cannoli shells it is necessary to have

  17. 3 or 4 metal tubes,

  18. 7-inches long and 1 1/8 inches

  19. in diameter. The edges should not be soldered. (Old aluminum chairs cut up

  20. work great)

  21. SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually

  22. with wine, knead together with fingers until rather hard dough or paste is

  23. 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

  24. 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

  25. the two points and sealing overlapping points with a little egg white.

  26. 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

  27. color. Remove from pan, let cool and gently remove shell from metal tube.

  28. Set shells aside to cool. Repeat procedure until all shells are made.

  29. FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla

  30. and fruit peel. Mix and blend well. (A little grated pistachio may be

  31. added if desired). Chillin refrigerator before filling shells. Fill cold

  32. cannoli shells; smooth filling evenly at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners

  33. sugar. Refrigerate until ready to serve.

  34. These are best if they are filled just before you company arrives.

  35. From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie --


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