Recipes

Cannoli Pastry Recipe
by Janis Kracht, 1:2320/38
(hey my maiden name was Janis Giardino <smile>)

Cannoli pastries were always served at Chrismas time and Easter time, in my family's house. They are great anytime you are looking for a unique dessert - pastry shells are filled with a delicious sweetened ricotta cheese filling just before serving. The ricotta filling can either be combined with chocolate chips or semi-sweet choclate shavings, and when filled, you can sprinkle the ends with chopped pistachio nuts, or candies.

Make a lot of these - believe me, they will disappear quickly <smile>

Cannoli Filling:

2 pounds ricotta cheese
1 1/2 cups confectioners sugar
4 teaspoons vanilla
1/4 cup semi-sweet chocolate chips
1/4 cup chopped citron candies (optional)

Shells:

1 1/3 cups flour
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/2 teaspoon sugar
5 tablespoons white wine

Place the flour in a mound on a pastry board and make a well in the center. Put the salt, shortening, sugar and wine in the well. With a fork, stir in the center and keep stirring until most of the flour is absorbed. Knead with hands until smooth. Divide the dough into two balls. Roll one ball at a time to a thickness of a noodle. Cut into 3 1/2 " squares (about 20-22 squares). Use 5" long cannoli tubes. Place the tube diagonally on the dough square and wrap around the tube, overlapping the 2 points. Moisten the point with water and press the points togehter to close the cannoli shell. Deep fat fry one or two shells at a time in 2 " of vegetable oil heated to 400 degrees, turning carefully with tongs. Fry for 30-45 seconds or until dark golden brown. Drain the fried shells, and cool on absorbent paper towels.

To remove the shells from the tubes, hold the end of the tube with a pot holder and push the cannoli from the tube with a fork. Cool the tubes before wrapping again with the remaining dough. After all are cooled, store the empty shells in a tightly sealed tin container until you are ready to fill them. Combine all the ingredients for the filling and mix well for about 5 minutes. Store covered and refrigerated until ready to fill the shells. To fill the shells, spoon the filling into each shell with a small spoon or metal spatula. Sprinkle the ends of the filled cannoli with chopped nuts, candies, or a dusting of confectioners sugar.