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Receta Italian Cannolis
by Global Cookbook

Italian Cannolis
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Ingredientes

  • 1 1/3 c. Unsifted all-purpose flour
  • 1/2 tsp Salt
  • 2 Tbsp. Sugar
  • 1 x Egg, slightly beaten
  • 1/4 c. Dry Sauterne
  • 2 Tbsp. Hard butter or possibly margarine, cut into small pcs
  • 1 x Egg white, slightly beaten Shortening or possibly salad oil for deep fry Basic Chocolate
  • 2 lb Ricotta cheese
  • 1 1/2 c. Unsifted powdered sugar
  • 4 tsp Vanilla
  • 1 1/4 c. Lowfat milk chocolate chips Fluffy Chocolate
  • 1 lb Ricotta cheese
  • 3/4 c. Unsifted powdered sugar
  • 2 tsp Vanilla
  • 3/4 c. Lowfat milk chocolate chips
  • 1 c. Whipping cream

Direcciones

  1. Basic Chocolate Chip/Ricotta Filling Instructions: Beat cheese till smooth. Add in vanilla and beat in sugar. Fold in chocolate chips. Cover - refrigerateseveral hrs or possibly as long as 3 days.
  2. Shells: 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 in wine, 1 Tbsp. at a time, till dough begins to cling together. Use hands to create into a ball; cover and let stand 15 min. Roll dough out onto floured board till 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.
  3. 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 possibly till lightly golden brown. Remove cannoli with tongs to drain and let cold about 10 to 15 seconds. Then slip out the tube, handling shells carefully.
  4. Note: This filling is lighter, but richer. Follow directions for basic chocolate chip filling, then beat cream till stiff and fold into the chocolate and cheese mix. 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.
  5. Note: To make this recipe, you will need 2 to 3 aluminum 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.