Free Recipe Italian Cannolis

Recipe Type: Free Misc Recipes
Recipe Preparation: chill
Cooking Temperature:
Recipe Serves: 1

Ingredients for Italian Cannolis Recipe

1-1/3 c Unsifted all-purpose flour
1/2 ts Salt
2 tb Sugar
1 Egg; slightly beaten
1/4 c Dry Sauterne
2 tb Firm butter or margarine;
-cut into small pieces
1 Egg white; slightly beaten
Shortening or salad oil for
-deep fry
—Basic Chocolate
-Chip/Ricotta Filling—
2 lb Ricotta cheese
1-1/2 c Unsifted powdered sugar
4 ts Vanilla
1-1/4 c Milk chocolate chips
—Fluffy Chocolate
-Chip/Ricotta Filling—
1 lb Ricotta cheese
3/4 c Unsifted powdered sugar
2 ts Vanilla
3/4 c Milk chocolate chips
1 c Whipping cream

Italian Cannolis Preparation

Basic Chocolate Chip/Ricotta Filling Instructions: Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover — chill several hours or as long as 3 days. Shells: Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form into a ball; cover and let stand 15 minutes. Roll dough out onto floured board until about 1/16-inch thick. Cut into 3 (1/2-inch) circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube. Seal the edge with egg white. Turn back the ends to flare slightly. Heat 2-inches of oil in a deep sauce- pan to 350 degrees. Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds. Then slip out the tube, handling shells carefully. Note: This filling is lighter, but richer. Follow directions for basic chocolate chip filling, then beat cream until stiff and fold into the chocolate and cheese mixture. To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once. Note: To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. But once the shells are filled, they need to be served immediately to retain crispness. Posted to recipelu-digest Volume 01 Number 553 by Diane Geary. <diane@keyway.net> on Jan 18, 1998

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