I don't know if these are the same canoli as those you wanted, but they
are
delicious.
Cannoli
Crisp fried shells filled with a sweet and creamy ricotta filling.
Shells:
1 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons shortening
1/2 teaspoon ground cinnamon
1 egg
2 tablespoons dry red wine
In a medium bowl, mix flour, sugar, shortening, cinnamon, and 1/8 teaspoon
salt. Mix as you would for a pie crust. In a small bowl, with a fork, beat
egg, wine, and a tablespoon water. Stir liquid mixture into flour mixture,
mixing with a fork until a stiff dough forms. Then, with your hands, knead
dough in bowl until blended and smooth, about 1 minute. Cover bowl with
plastic wrap and let dough rest 30 minutes. In a 5 quart saucepot or Dutch
oven over medium heat, heat about 2 inches salad oil to 350 F, on a deep
fat thermometer (or heat oil in deep fat fryer set at 350 F).
Cut the dough in half. On a slightly floured surface, with floured rolling
pin, roll dough less than 1/8 inch thick (dough will be elastic). With a
knife, cut dough into as many 4-inch squares as possible. ( I find it is
easier to take a small chunk of dough and roll it thin then cut a 4-inch
square. This way your dough doesn't dry out. I also keep each square
covered under some plastic wrap until I have them all cut and I'm ready to
fry them.) Press trimmings together and Errol them and cut more squares.
Starting at the center of a metal cannoli form; place 1 corner of the
dough square; wrap around cannoli form (loosely); moisten corner with
water; press firmly to seal. (If they aren't sealed they will open up when
you fry them). repeat with as many as you have forms for. Carefully place
in hot oil and cook about 2 to 3 minutes, turning occasionally until
golden and bubbles appear on dough. (tongs or a wooden spoon handle work
well to remove from oil. Remove shells from oil, still on forms, to paper
towels to drain. To Remove from forms push forms out to be reused.
Continue wrapping and frying dough on cannoli forms, cooking no more than
3 or 4 at a time, until all the dough is used. Makes about 20 shells)
To serve, spoon fill filling into decorating bag without tube; pipe
mixture into ends of shell(or use a small spoon).
Ricotta filling; A few days before I'm going to use it I drain the cheese
in a cheese cloth or plastic strainer (NEVER use a metal one, it will turn
cheese black).
You will need two 15-ounce containers of Ricotta cheese(I put it in a
plastic(never metal) strainer a day before I'm going to use it to drain
all the liquid out.) (This makes the filling firmer and not runny).Keep
refrigerated). In a large bowl mix 2 15-ounce containers of Ricotta
Cheese, 1 cup confectioners sugar, 1 teaspoon grated orange peel, and 1
teaspoon vanilla until smooth. Stir in 2 or 3 tablespoons
semi-sweet-chocolate mini pieces.
Dorothy
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