Since I am making a Cannoli cake for my husband's birthday, I thought it might be nice to share an awesome cannoli recipe! Cannoli's are not that difficult to make, just a bit time consuming. The final product is so worth your time, however!!
Cannoli
2 1/2 Cups all-purpose flour
4 1/2 Cups ricotta cheese
1 Cup sugar
1/4 Cup sugar (Yes there are two different sugar amounts)
1 TBS vanilla
1/4 Cup semi-sweet chocolate chips or pieces chopped
1 tsp ground cinnamon
1/4 tsp salt
1/4 Cup shortening
2 eggs - beaten well
1/4 Cup cold water
1 egg white - beat slightly
2 TBS white vinegar
Confectioner's Sugar to top
Combine 1 cup sugar, vanilla & ricotta in mixing bowl & beat with electric mixer until smooth. Fold in the chocolate and cover. Chill mixture.
Combine flour, cinnamon, salt & 1/4 cup of sugar. Cut in shortening using two knives, or pastry knife - or just use your hands - cut until mixture resembles corn-meal or small peas. Set aside.
Combine eggs, vinegar & water. Mix well. Add to flour mixture and stir until dough forms a ball. Divide ball in half and turn out onto a lightly floured surface. Roll each half to just a touch under 1/8 inch thickness. Using a knife cut the pastry into oval shapes about 6-7 inches long & 4inches wide. (don't re-roll the trimmings of pastry). Starting with the long side roll loosely around cannoli tube fastening the edges with the egg white, pressing gently to seal.
Deep fry in oil for about 1-2 minutes.
Once the cannoli pastry has cooled remove the metal tubes. Using a pastry tube, or zip-lock freezer bag with a small hole cut in the bottom, squeeze cannoli filling into pastry. Sprinkle with confectioner's sugar.
Enjoy!!
Cannoli
2 1/2 Cups all-purpose flour
4 1/2 Cups ricotta cheese
1 Cup sugar
1/4 Cup sugar (Yes there are two different sugar amounts)
1 TBS vanilla
1/4 Cup semi-sweet chocolate chips or pieces chopped
1 tsp ground cinnamon
1/4 tsp salt
1/4 Cup shortening
2 eggs - beaten well
1/4 Cup cold water
1 egg white - beat slightly
2 TBS white vinegar
Confectioner's Sugar to top
Combine 1 cup sugar, vanilla & ricotta in mixing bowl & beat with electric mixer until smooth. Fold in the chocolate and cover. Chill mixture.
Combine flour, cinnamon, salt & 1/4 cup of sugar. Cut in shortening using two knives, or pastry knife - or just use your hands - cut until mixture resembles corn-meal or small peas. Set aside.
Combine eggs, vinegar & water. Mix well. Add to flour mixture and stir until dough forms a ball. Divide ball in half and turn out onto a lightly floured surface. Roll each half to just a touch under 1/8 inch thickness. Using a knife cut the pastry into oval shapes about 6-7 inches long & 4inches wide. (don't re-roll the trimmings of pastry). Starting with the long side roll loosely around cannoli tube fastening the edges with the egg white, pressing gently to seal.
Deep fry in oil for about 1-2 minutes.
Once the cannoli pastry has cooled remove the metal tubes. Using a pastry tube, or zip-lock freezer bag with a small hole cut in the bottom, squeeze cannoli filling into pastry. Sprinkle with confectioner's sugar.
Enjoy!!
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