Filling
2 lbs. Ricotta Cheese
1 1/2 cups powdered sugar
2-3 tsp. vanilla
½ cup finely chopped candied citron
¼ semi sweet mini chocolate chips (as much as desired)
Pistachio nuts (finely chopped)
Shells
3 cups of flour (sifted)
¼ cup of sugar
1 tsp. cinnamon
¼ tsp. salt
3 tbsp. shortening
2 eggs well beaten
2 tbsp. white vinegar
2 tbsp. Sweet red wine
2 tbsp. water
Place ricotta cheese in a strainer to drain some of the excess water from the ricotta. Whip ricotta in electric mixer until smooth and light. Add powdered sugar and vanilla. Continue mixing until the mixture is smooth. Remove from mixer and fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells.
Sift together flour, sugar, cinnamon and salt in a bowl. Add shortening, 2 eggs (well beaten). Cut in with blender until pieces are size of small peas. Then blend in white vinegar, red wine, and water.
Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for 30 min.
Set out deep saucepan or automatic deep fryer to approximately 360 F.
Roll chilled dough 1/8 inch thick on floured surface. From cardboard, cut an oval pattern (6 x 4 ½.) Cut ovals from dough.
Wrap dough loosely around tubes just lapping over opposite edges. Seal edges with egg white slightly beaten. Press edges together to seal.
Fry only as many shells as will float un-crowded one layer deep in the oil. Fry about 8 minutes or until golden brown turning occasionally during frying time. Drain on paper towel. Cool slightly and remove tubes. Cool completely.
When ready to serve, fill with ricotta filling. Dip ends of cannoli in finely ground pistachio nuts, add half cherry on ends. Dust shells with confectioner’s sugar.
Buon Appetito!
Salvatore and Pauline Libutti
Buon Appetito Secret Recipe Newsletter
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