Cannoli I

Name: Cannoli I
Ingredients: 3 cups ricotta cheese; 1 1/4 cups white sugar; 2 teaspoons vanilla extract; 1/2 cup chopped candied citron; 1/4 cup semisweet chocolate chips; 3 cups all-purpose flour; 1/4 cup white sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3 tablespoons shortening; 2 eggs; 2 tablespoons distilled white vinegar; 2 tablespoons cold water; 1 egg white; 1/4 cup finely chopped pistachio nuts; 1/3 cup confectioners' sugar for decoration; 1 cup vegetable oil for frying

17 ingredients

7 steps

Ingredients

3 cups ricotta cheese
1 1/4 cups white sugar
2 teaspoons vanilla extract
1/2 cup chopped candied citron
1/4 cup semisweet chocolate chips
3 cups all-purpose flour
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs
2 tablespoons distilled white vinegar
2 tablespoons cold water
1 egg white
1/4 cup finely chopped pistachio nuts
1/3 cup confectioners' sugar for decoration
1 cup vegetable oil for frying

Directions

1

To Make Filling: 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.
2

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

Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
4

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.
5

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.
6

Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
7

When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.