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Cannoli

cannoli recipe

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General Discussion

cannoli recipe

Pat Darnell | Nov 4, 2002 01:23 PM

I finally remembered to bring this recipe to work so I could post it. Let me know if anyone decides to try it. I've made them before, and it's really not very difficult.

Cannoli-

Shells-
3 cups flour
1/4 cup sugar
3 Tbsp. shortening
1 tsp. cinnamon
1/4 tsp. salt
Cut shortening into dry ingredients until pieces are the size of small peas.
Stir in:
2 eggs, beaten well.
Blend in, 1 Tbsp. at a time:
2 Tbsp. white vinegar
2 Tbsp. cold water
Turn dough onto lightly floured surface and knead. Wrap and refrigerate dough for 30 minutes.
Roll dough very thin; cut in rounds. Roll over cannoli tubes, overlap slightly and moisten edges.
Heat oil to 360 degrees. Fry shells until brown. Drain on paper towels. When cool, slip shells from tubes. They can be frozen at this point, or store in an air tight container.

Filling-
3 cups ricotta cheese
1-1/4 cup sugar
2 tsp. vanilla extract
Mix ingredients - do not beat!
Stir in 1/2 cup finely chopped citron and/or 1/2 cup finely chopped semi-sweet chocolate.

Just before serving, fill shells. Dip the ends of the shells in finely chopped pistachio nuts (so they adhere to the filling at the ends). Dust with powdered sugar.

I don't know how many this makes. My mother says she only makes half of the recipe.

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