Cannoli
Cannoli
Cannoli
Cannoli Filling
Cannoli Filling
Chocolate Cannoli
Wholly Cannoli


Cannoli

Serving Size: 1
Categories: Pastry

Shells
1 1/2 cup all purpose flour
1/4 tsp cinnamon
1 tsp sugar
1 tsp unsweetened cocoa powder
2 Tbsp unsalted butter
3 Tbsp Marsala
filling
1 lb sheep.s milk ricotta ; may sub cows milk
1/2 cup superfine sugar
1 Tbsp vanilla
4 Tbsp orange zest
1/4 cup tiny chocolate chips
1 egg white ; lightly beaten
2 qt canola oil ; for frying
powdered sugar ; for dusting

Mix together dry ingredients and cut in butter with 2 knives. Add Marsala
and shape dough into a ball. Wrap in plastic and refrigerate. Heat 2
quarts canola oil in 31/2 quart pot to 350 degrees. In a mixing bowl, stir
together ricotta, sugar, vanilla, orange zest and chocolate chips until
well mixed. Spoon into a pastry bag with an open tip and place in
refrigerator. Remove dough from refrigerator and divide into 4 pieces.
Roll one piece onto flat surface with rolling pin until 1/16 inch thick.
Cut in 4 inch circles. Using a rolling pin, elongate circles into ovals.
Wrap ovals lengthwise around metal forms and seal edge with egg whites.
Flare ends open with fingers and place in hot oil and fry until golden
brown, about 2 to 3 minutes. Remove and allow to drain on paper towels.
When cool enough to touch, twist molds away from shells. Shells may be
made 1 day in advance and rest unfilled and uncovered. When ready to eat,
stuff cannoli with ricotta cream, dust with powdered sugar and serve.

Yield: 4 servings

Note: To make this classic dessert, it is essential to have metal cannoli
tubes

Recipe by: Molto Mario by








Cannoli

Serving Size: 4
Categories: Pastry


Cannoli
2 1/2 cup All-purpose flour
1/2 cup Extra fine sugar
1/4 cup Dry ; white wine
pinch Salt
1/4 tsp Cinnamon
2 Tbsp Honey
1 Egg white
Filling:
10 oz Ricotta cheese
1/2 cup Extra fine granulated sugar
1 tsp Vanilla
4 Tbsp Milk
2 Tbsp Chocolate chips

Place flour directly on large board or table. Make a well in the center of
the flour; gently fill well with wet ingredients; wine, honey, sugar,
salt, whole egg, egg white and cinnamon. Mix texture thoroughly until
stiff. Shape into ball, wrap in plastic and chill for two hours. Working
with one piece of dough at a time, roll out on lightly floured surface.
Roll out thin. Cut dough into 4 inch squares. Wrap each square diagonally
around metal or wooden cannoli form and fasten with egg white. Keep dry in
oil until golden brown. Fry a few at a time. Cool slightly and remove from
forms. Combine and beat together the Ricotta cheese, sugar and vanilla
until smooth. Stir in milk. Add chocolate chips. Refrigerate until ready
to use. Just before serving, fill cannoli shells with Ricotta filling and
sprinkle shells with confectioners sugar. Shells may be stored for up to
two months in an air tight, sealed container. From:
MM by H Peagram




Cannoli

Serving Size: 18
Categories: Pastry


FILLING
3 cup Ricotta cheese
1 1/4 cup Sugar
2 tsp Vanilla extract
1/2 cup Finely chopped candied
Citron
1/4 cup Semi=sweet chocolate pieces
SHELL
3 cup Flour
1/4 cup Sugar
1 tsp Ground cinnamon
1/4 tsp Salt
3 Tbsp Shortening
2 Eggs ; well beaten
2 Tbsp White vinegar
2 Tbsp Cold water
2 oz Pistachio nuts
1 Egg white ; slightly beaten


FOR FILLING: Combine and beat until smooth (about 10 min. with an electric
mixer at medium-high speed) Stir in, mixing thoroughly, citron and
chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
together first 4 ingredients into a bowl. Cut shortening in with a pastry
blender until pieces are size of small peas. Stir in eggs. Blend in, a
tablespoon at a time, the vinegar and cold water. Turn dough onto a
lightly floured surface and knead until smooth and elastic, about 5 to 8
minutes. Use a small amount of additional flour if necessary to get a
smooth dough. Wrap in waxed paper and chill in refrigerator for 30
minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable
oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
boiling water, then cool and finely chop pistachios. Roll chilled dough an
lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter
and the oval pattern. Wrap dough loosely around tubes slightly overlapping
opposite edges. Seal edges by brushing with egg white. press edges
together to seal. Fry only as many shells as will float uncrowded one
layer deep in the hot oil. Fry about 8 minutes or until golden brown,
turning occasionally in the oil. Drain over the pan before removing to
paper toweling. Cool slightly and remove tubes, then cool completely.
Continue forming and frying cannoli shells. When ready to serve, fill with
the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust
with confectioners' sugar.

Newsgroups: rec.food.recipes From: (TVogt74288)




Cannoli Filling

Serving Size: 25
Categories: Pastry

2 lb Ricotta
1 1/2 cup Powdered sugar
4 tsp
1/2 cup Citron
1/2 cup Orange peel ; candied
4 oz Chocolate ; sweet
Vanilla

Process ricotta, powdered sugar and vanilla in food processor until
smooth. Add citron, peel, and broken up chocolate and process with short
bursts just until chopped. Use to fill cannoli shells, garnishing ends
with finely chopped almonds or other nuts. Variations: Fluffy Riccota
Filling: Fold in 1 cup heavy cream, beaten until stiff. Pistachio Filling:
To either of the above fillings add a few drops of green food coloring to
tint pale green. Garnish ends of filled shells with chopped pistachio
nuts.

From: "Karen Mann" > MM by H Peagram




Cannoli Filling

Serving Size: 18
Categories: Pastry

2 cups Ricotta
1 cup Whipped heavy cream
3 tablespoon Sugar ; or more
2 tablespoon Candied fruits -OR 3
Tbsp Cocoa PLUS
2 tablespoon Chocolate bits ; jimmies
1/2 teaspoon Vanilla

FILLING: Put the ricotta in a bowl and fold in the whipped cream, adding
the sugar as you fold. Chop the candied fruits to tiny slivers no bigger
than grains of rice and fold in all but about a teaspoonful. Add the
vanilla. Using a spatula or a broad knife, fill the cannoli first from one
end and then from the other. Press the filling in gently to make sure the
center is full. Scrape each end to smooth out the cream and decorate the
ends by dipping them in the remaining candied fruit slivers. If you want
to make the filling chocolate, substitute cocoa for the candied fruits in
the cream-ricotta mixture, and decorate with grated chocolate or the
chocolate jimmies. The cannoli should not be filled too long before
serving, as that softens the pastry. The filling, however, can be chilled,
and both parts of this elegant dessert can be made ahead of time and
assembled shortly before the meal. From Romagnoli's Table. MM by H Peagram
FILLING:

Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: .




Chocolate Cannoli

Serving Size: 9
Categories: Chocolate


FILLING
1 lb Ricotta ; drained
1 cup Sugar ; confectioners
1/2 cup Walnuts ; toasted chopped
1/3 cup Chocolate chips ; semisweet
1 tsp Orange peel ; grated
1/2 tsp Lime peel ; grated
DOUGH
1 cup Flour
1 tsp Baking powder
1 tsp Sugar ; confectioners
1 pinch Salt
1/3 cup Beer
1 Tbsp Butter ; sweet softened
1 Egg ; beaten to blend
1 tsp Vanilla
Oil ; for deep frying

FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer
to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well
chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature
before using. FOR DOUGH: Combine the flour, baking powder, sugar and pinch
of salt in large bowl. Make well in center. Add beer, butter, half of egg
(reserve remainder for another use) and vanilla to well. Gradually draw
flour from edge of well into center until all flour is incorporated. Knead
dough on lightly floured surface until smooth. Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch squares. Wrap
1 square around each cannoli form,* brushing edges with water and pressing
gently to seal. Heat oil in deep fryer or heavy large skillet to 350F. Add
cannoli in batches and cook until golden brown, turning occasionally,
about 4 minutes. Drain on paper towels. Remove shells from cannoli forms.
Cool. Spoon filling into pastry bag without tip. Pipe filling into
cannoli shells. * Tinned steel cylindrical molds available at most
specialty : cookware stores (or Williams-Sonoma). MM by H Peagram




Wholly Cannoli

Serving Size: 24
Categories: Pastry


SHELLS
16 oz All purpose flour
1 Egg
2 tsp Vegetable oil
3 Tbsp Sugar
3 1/2 Tbsp Water
2 tsp Vinegar
FILLING
2 lb Ricotta cheese
1/2 tsp Vanilla
MISCELLANEOUS
1 Egg beaten with
1 tsp Water ; egg wash


Early Preparation The night before, place Ricotta cheese
in a colander, and allow excess water to drain. The drier the Ricotta, the
better.

Equipment cannoli forms (or six inch long 3/4" diameter
dowels) rolling pin deep skillet for frying vegetable oil for frying spoon
or pastry bag with fluted tip

To Make Shells Mix the shortening and flour together with your fingertips,
as if you were making pie crust. Combine the water, vinegar, and egg
together, and add to the flour mixture. Knead by hand until smooth. Allow
to rest for five minutes. Cut dough into walnut-sized pieces. Roll out
dough to make like silver-dollar sized pancakes. Wrap around dowels or
cannoli forms. Seal at middle with egg wash. Deep fry at 335 degrees (F)
until dough is brown and bubbled. Remove from dowels/forms while still
warm, and allow to cool.

To Make Filling Mix drained Ricotta cheese with confectioner's sugar. Add
a drop of vanilla and mix. Do not over-mix, or cheese will become runny.
Assembly Either fill shells with a spoon, or use a pastry bag. Sprinkle
powdered sugar over finished cannoli. You can also dip each end into the
mini- chocolate chips, drizzle chocolate in a pattern over cannoli, dip
one end into slivered or chopped pistachios, etc.

Notes Unfilled, the pastry shells will last months in the refrigerator.
The filling will last three to four days. Fill cannoli at the last
possible moment, so shells do not get soggy. And don't even *think* of how
many calories and fat grams! MM by H Peagram


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