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A crisp, light shell with a deliciously rich and creamy sweet ricotta filling. This is one of the most popular desserts in upstate New York
Ingredientes
- The Cannoli Shell *Makes 24
- â 2 cups flour
- â 1/4 tsp salt
- â 1/4 cup sugar
- â 2 TBS butter
- â 2 eggs
- â 1 TBS white vinegar
- â 1 TBS water
- â 1 egg yolk, slightly beaten
- â vegetable oil if you are going to fry, if not, you need just a little canola oil to brush the tops of the shells when baking.
- Cannoli Filling â to fill 24 shells
- â 1 lb ricotta cheese
- â 2 TBS of rum *I usually use vanilla or grated orange zest.
- â 3 TBS confectionary sugar (more to taste if needed)
- â grated chocolate bar *I usually add mini chocolate chips
Direcciones
- The Cannoli Shell *Makes 24
- Sift the flour, salt, and sugar together. Cut in the butter and mix up until course but evenly distributed. Make a well in the middle and add the 2 eggs, vinegar and water, blend them together then incorporate into the flour mixture until smooth.
- Turn dough onto a floured board. Divide into 24 equal sized pieces. Roll out into 5â circles.
- If you donât have cannoli tubes, tear 24 pieces of aluminum foil, about 4â wide x 8â long each. Wrap each foil strip around two fingers, your index and middle finger to form a tube. You can adjust the tube width with a slight squeeze should some of your dough circles be too small.
- Wrap each dough circle around the cannoli tubes and seal dough closed with beaten egg yolk..
- *If frying: Heat oil in heavy sauce pan to 375 F. Fry but do NOT remove tubes when frying, turn occasionally, until brown, about 3 1/5 minutes. Remove from oil and set on a clean paper towel to drain. Cool slightly before removing from tube. When completely cool, fill the shell with filling.
- **If baking: Place the cannoli forms onto a lined baking sheet, brush lightly with canola oil then place in a preheated 400 F oven. Bake for 15 minutes or until slightly brown. Allow to cool until you can handle them but still slightly warm and remove the tube. *If using aluminum foil, gently squeeze the foil smaller than the baked tube and carefully slide out of cooked shell.
- Cannoli Filling
- Cream ricotta and run until smooth. Add the sugar and beat until smooth. Stir in the chocolate, blend well. Fill cannoli shells. Sprinkle with powdered sugar or decorate as desired. Serve chilled. Keep refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 24 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Evaluaciones
28 de Octubre de 2012
Looks like a great cannoli, I'd just have to shave some pistachios and Bakers chocolate when it is served.
