Side Pannel
Cannoli (Cream Rolls)
Cannoli (Cream Rolls)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Italian
Ingredients List
- ----------------------------------FILLING----------------------------------
- 3 c Ricotta cheese
- 1 1/4 c Sugar
- 2 ts Vanilla extract
- 1/2 c Finely chopped candied
- Citron
- 1/4 c Semi=sweet chocolate pieces
Directions
SHELL
3 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 ts Salt
3 tb Shortening
2 Eggs, well beaten
2 tb White vinegar
2 tb 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.
Yield: About 16 to 18 cannoli
3 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 ts Salt
3 tb Shortening
2 Eggs, well beaten
2 tb White vinegar
2 tb 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.
Yield: About 16 to 18 cannoli
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