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ITALIAN CANNOLIS (With Chocolate Chip/Ricotta Filling) Note: To make this recipe, you will need 2 to 3 alumi- num cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. But once the shells are filled, they need to be served immediately to retain crispness. Shell: 1 1/3 c. unsifted all-purpose flour 1/2 tsp. salt 2 Tbsp. sugar 1 egg, slightly beaten 1/4 c. dry Sauterne 2 Tbsp. firm butter or margarine, cut into small pieces 1 egg white, slightly beaten shortening or salad oil for deep fry Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form into a ball; cover and let stand 15 minutes. Roll dough out onto floured board until about 1/16-inch thick. Cut into 3 (1/2-inch) circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube. Seal the edge with egg white. Turn back the ends to flare slightly. Heat 2-inches of oil in a deep sauce- pan to 350 degrees. Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds. Then slip out the tube, handling shells carefully. Basic Chocolate Chip/Ricotta Filling: 2 lb. Ricotta cheese 1 1/2 c. unsifted powdered sugar 4 tsp. vanilla 1 1/4 c. milk chocolate chips Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover; chill several hours or as long as 3 days. Fluffy Chocolate Chip/Ricotta Filling: 1 lb. Ricotta cheese 3/4 c. unsifted powdered sugar 2 tsp. vanilla 3/4 c. milk chocolate chips 1 c. whipping cream Note: This filling is lighter, but richer. Follow directions for basic chocolate chip filling, then beat cream until stiff and fold into the chocolate and cheese mixture. To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |