Cannoli Recipes

Cannoli Recipe

Ingredients:

• Cannoli Shells
• 3 cups all-purpose flour
• 1 tbsp sugar
• 1/4 tsp cinnamon
• 3/4 cup port wine 1 egg slightly beaten
• oil for frying

Filling

• 1 cup ricotta cheese
• 2 tbsp amaretto
• 3 tbsp powdered sugar
• 1/2 tsp grated lemon peel (yellow only)
• 2 tbsp blanched almonds
• finely chopped dash of cinnamon
• chopped raisins
• finely chopped bittersweet chocolate(optional)

Directions:
Shells Sift flour, sugar and cinnamon. Add port wine and blend with pastry blender or fork. Knead about 15 minutes until smooth and stiff. Put in the refrigerator, covered for about 2 hours. Roll out one third of the dough until very thin. Cut into 5-inch circles (pancakes). Wrap (each) cannoli tubes with the pancake (one circle) and seal with egg. Cook the pancake on the tube in the oil (about 3/4 inch deep) until golden brown. Drain on paper. Remove the tubes carefully.

Filling
Mix ingredients together and pipe into the shells. Sprinkle the shells with powdered (confectioner's sugar). You may also roll or dip the ends in shaved chocolate or chopped nuts.

SICILIAN CANNOLI

For cannoli shells

• 1 cup all-purpose flour plus additional for dusting
• 3 tablespoons sugar
• 1 teaspoon unsweetened cocoa powder (not Dutch-process)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 lb cold lard
• 2 tablespoons sweet Marsala wine
• 1 large egg, separated
• About 3 cups vegetable oil

• 1 lb fresh ricotta (2 cups)
• 2 oz soft mild goat cheese
• 1/4 cup confectioners sugar
• 1 tablespoon minced candied orange peel
• 1/2 teaspoon orange-flower water (also called orange-blossom water)
• 1/4 teaspoon cinnamon
• 1/3 cup shelled unsalted pistachios (not dyed red), chopped
• 2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)