Cannoli I

Name: Cannoli I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters chopped candied citron; 79 milliliters confectioners sugar for decoration; 1 egg white; 2 eggs; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 59 milliliters finely chopped pistachio nuts; 710 milliliters ricotta cheese; 0 teaspoons salt; 59 milliliters semisweet chocolate chips; 3 Tbsps shortening; 2 teaspoons vanilla extract; 237 milliliters vegetable oil for frying; 2 Tbsps cold water; 2 Tbsps distilled white vinegar; 59 milliliters white sugar

Cannoli I requires about 45 minutes from start to finish. One portion of this dish contains about 9g of protein, 12g of fat, and a total of 273 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of sugar, flour, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be scrumptious and satisfying.

Instructions

Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill.

Ingredients you will need

Semisweet Chocolate

Candied Citron

Ricotta Cheese

Granulated Sugar

Vanilla

To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt.

Ingredients you will need

Cinnamon

Pasta Shells

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.

Ingredients you will need

Distilled White Vinegar

Shortening

Water

Egg

Peas

Equipment you will use

Blender

Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.

Ingredients you will need

Dough

Wrap

From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches.

Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.

Ingredients you will need

Egg Whites

Dough

Roll

Wrap

Equipment you will use

Pastry Cutter

Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.

Ingredients you will need

Cannoli Shells