INGREDIENTS: - 3 Cups flour
- 3 tbs. Margerine or Crisco
- 1 Cups sugar
- 1 tsp. salt
- 1 tsp. cinamon
- 2 Eggs
- 2 Tbs. Wine Vinegar or Cooking Wine
- Ingredients for Cannoli Filling
- 1 1/2lbs Ricotta(Figaro is best)
- 1/2 cup Powdered sugar
- 3oz Cream cheese
- 1/2 tsp. Almond extract
- 1/2 cup Chopped Chocolate Chips
- 1/2 cup Chopped Walnuts
DIRECTIONS:To make the shells:
Place the flour in a mixing bowl with the margerine, sugar, salt and
cinamon. Mix with a pastry blender. Add eggs, blend in 2TBS. wine
vinegar or cooking wine, one at a time add 2 TBS. cold water, or more
if required to make a firm smooth dough.
Knead the dough lightly to resemble a pie crust. Wrap in wax paper and chill
for about 30 minutes in refrigerator. Roll out the dough about 1.4in thick,
cut out circles with a donut cutter. Run the circles though a macoroni machine
(use Thickness 4&5). Wrap the rolled dough around aluminum tubes and wet
the edge of the dough with water. Place in deep fryer at 375 degrees until
golden brown. Remove and place on towel to drain and cool.
To make the filling:
Place the ricotta in a mixing bowl and add sugar, cream cheese, almond extract
to taste. Then add the chopped chocolate chips and nuts. Mix well and set aside.
Use only a dry type ricotta as the final mixture tends to run
Store filling in refrigerator until it is used.
DO NOT FILL THE SHELLS TOO FAR IN ADVANCE, as the shells will soften
When filled dust yhe shells with powdered sugar and serve.
COMMENTS: Do not wash the aluminum cannoli tubes in dish washer.
Detergents wash away the oil film and make it difficult to remove shells from tubes.
EQUIPMENT NEEDED:
- 1 deep fryer with basket
- 12 aluminum tubes 1" x 6" long
- 1 cooling rack
- 1 Macaroni Making Machine
- 1 Rolling Pin
Submitted by Thomas Briggs
