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Cannoli Recipe | |
Italian Cookie | |
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Ingredients:
4 1/2 cups ricotta cheese1 cup granulated sugar 1 tablespoon vanilla 1/4 cup semisweet chocolate pieces, coarsely chopped 2 1/2 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup shortening 2 well-beaten eggs 1/4 cup cold water 2 tablespoons vinegar 1 slightly beaten egg white Cooking oil for deep-fat frying Powdered sugar
Directions:
Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese, stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball.Divide dough in half. On lightly floured surface roll each half to slightly less than 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. DO NOT REROLL TRIMMINGS. Beginning with long side, roll dough loosely on cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil(375 degrees) for 1 to 2 minutes. Drain. When cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop. Makes about 20 cannoli.
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