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Cannoli

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Ingredients/Components

sugar - 1/4 c
cinnamon - 1 tsp
vanilla
salt - 1/4 tsp
flour - 3 c
cold water - 2 Tbsp
chocolate chips - 2 Tbsp
shortening - 3 Tbsp
powdered sugar - 2 c
eggs, well beaten - 2 item
white vinegar - 2 Tbsp
chopped citron - 2 Tbsp
chopped pistachio nuts - 1 item
Cut in with a pastry blender until pieces are the size of small peas
glaced cherries - 2 Tbsp

How to make cannoli:

Mix together flour, sugar, cinnamon and salt. Cut in with a pastry blender until pieces are the size of small peas. Mix in shortening and eggs until creamy. Blend in vinegar and cold water, one tablespoon at a time. Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for 30 minutes.

Set out deep saucepan or automatic deep-fryer and heat fat to 360°.

From cardboard, cut an oval pattern (6 x 4 1/2-inches).

Blanch, finely chop and set aside 1/4 to 1/2 cup pistachio nuts.

Roll chilled dough 1/8-inch thick on floured surface. With cardboard pattern and pastry cutter, cut ovals from dough. Wrap dough loosely around 3/4-inch tubes. Seal edges by brushing with egg whites. Fry until they float, about 8 minutes. Drain off fat and place on paper towels. Cool and remove the tubes. Cool completely. Fill with favorite Cannoli Filling.Cannoli Filling:1 1/2 lb. fresh Italian Ricotta cheese2 c. powdered sugar2 Tbsp. chocolate chips2 Tbsp. chopped citron2 Tbsp. glaced cherries1 1/2 tsp. vanilla chopped pistachio nuts Combine all ingredients (except nuts). Fill cannoli and dip ends into chopped pistachios.

Recipe categories: Desserts, Eggs/dairy, Italian.

Rating:

3.6

Average rating: 3.6, total votes: 9

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