Cannoli Cannoli Cannoli (Cream Rolls) Cannoli Cannoli Alla Siciliana (Filling)
Cannoli
Yield: 1 Serving
Shells 1 1/2 cup All purpose flour
1/4 tsp Cinnamon 1 tsp Sugar 1 tsp Unsweetened cocoa powder 2 Tbsp Unsalted butter 3 Tbsp Marsala
Filling 1 lb Sheeps milk ricotta -- may Sub.cows milk
2/2 cup Superfine sugar 1 Tbsp Vanilla 4 Tbsp Orange zest
3/4 cup Tiny chocolate chips 1 Egg white -- lightly beaten 2 qt Canola oil -- for frying Powdered
sugar -- for dusting
Mix together dry ingredients and cut in butter with 2 knives. Add Marsala and shape dough into a
ball. Wrap in plastic and refrigerate. Heat 2 quarts canola oil in 31/2 quart pot to 350 degrees. In
a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and chocolate chips until well
mixed. Spoon into a pastry bag with an open tip and place in refrigerator. Remove dough from
refrigerator and divide into 4 pieces. Roll one piece onto flat surface with rolling pin until
1/16inch thick. Cut in 4inch circles. Using a rolling pin, elongate circles into ovals. Wrap ovals
lengthwise around metal forms and seal edge with egg whites. Flare ends open with fingers and place
in hot oil and fry until golden brown, about 2 to 3 minutes. Remove and allow to drain on paper
towels. When cool enough to touch, twist molds away from shells. Shells may be made 1 day in advance
and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with
powdered sugar and serve.
Yield: 4 servings
NOTES : Note: To make this classic dessert, it is essential to have metal cannoli tube
Recipe by: Molto Mario
by [email hidden]
Cannoli (Cream Rolls)
Yield: 18 Serving
Filling 3 cup Ricotta cheese 1 1/4 cup Sugar 2 tsp Vanilla extract
4/2 cup Finely chopped candied Citron
5/4 cup Semi=sweet chocolate pieces Shell 3 cup Flour
6/4 cup Sugar 1 tsp Ground cinnamon
7/4 tsp Salt 3 Tbsp Shortening 2 Eggs, well beaten 2 Tbsp White vinegar 2 Tbsp Cold water 2 oz
Pistachio nuts 1 Egg white, slightly beaten
For Filling: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high
speed) Stir in, mixing thoroughly, citron and chocolate pieces Place mixture in refrigerator to
chill. For Shells: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry
blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the
vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and
elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth
dough. Wrap in waxed paper and chill in refrigerator for 30 minutes.
Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan
or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to
360 F. Cut an oval shaped pattern from cardboard (about 6 x 4
8/2 inches). Blanche in boiling water, then cool and finely chop pistachios. Roll chilled dough an
lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern.
Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with
egg white. press edges together to seal.
Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes
or until golden brown, turning occasionally in the oil. Drain over the pan before removing to
paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying
cannoli shells.
When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and
dust with confectioners' sugar. From: Robert Miles
Cannoli
Yield: 4 Serving
Cannoli 2 1/2 cup All-purpose flour
9/2 cup Extra fine sugar
10/4 cup Dry, white wine pinch Salt
11/4 tsp Cinnamon 2 Tbsp Honey 1 Egg white Filling: 10 oz Ricotta cheese
12/2 cup Extra fine granulated sugar 1 tsp Vanilla 4 Tbsp Milk 2 Tbsp Chocolate chips
Place flour directly on large board or table. Make a well in the center of the flour; gently fill
well with wet ingredients; wine, honey, sugar, salt, whole egg, egg white and cinnamon. Mix texture
thoroughly until stiff. Shape into ball, wrap in plastic and chill for two hours. Working with one
piece of dough at a time, roll out on lightly floured surface. Roll out thin. Cut dough into 4 inch
squares. Wrap each square diagonally around metal or wooden cannoli form and fasten with egg white.
Keep dry in oil until golden brown. Fry a few at a time. Cool slightly and remove from forms.
Combine and beat together the Ricotta cheese, sugar and vanilla until smooth. Stir in milk. Add
chocolate chips. Refrigerate until ready to use. Just before serving, fill cannoli shells with
Ricotta filling and sprinkle shells with confectioners sugar. Shells may be stored for up to two
months in an air tight, sealed container. From: [email hidden]
Cannoli
Yield: 4 Serving
3 cup Sifted flour 3 Tbsp Melted butter
13/8 tsp Salt 1 Tbsp Sugar
14/4 cup Red wine (approximately) 1 Egg yolk, slightly beaten Fat for deep frying Filling: 3 lb
Ricotta cheese
15/4 cup Confectioners' sugar
16/4 cup Creme de cacao or other Sweet liqueur 3 Tbsp Grated bittersweet Chocolate 2 Tbsp Finely
minced, candied Orange peel
17/2 cup Chopped pistachio nuts for Garnish
Mix flour, butter, sugar and salt. Add enough wine to make a stiff but manageable dough. Knead for
about 15 minutes, until dough is smooth and soft. Add a bit more flour if necessary to prevent
sticking. Roll into a ball, cover, and place in the refrigerator for 1 hour. Divide dough into 2
parts and roll into paper thin sheets on a lightly floured board. Cut into 4 inch circles or
squares. Place a cannoli tube from corner to corner, diagonally across the square. Fold the opposite
corners together around the tube. Brush corners with beaten egg yolk to seal and press together.
Heat 3 inches of fat to 390 degrees F. Fry cannoli, 2 or 3 at a time, turning if necessary, until
deep, golden brown. Remove with tongs or a slotted spatula and drain on absorbent paper. Cool to
touch and remove tubes, being careful not to break the shells. Cool completely before filling. Fill
shells just before serving so that they are crisp. If you do not intend to use them immediately,
store them in a cool, dry place. They will keep, unfilled, for several weeks. Beat ricotta
vigorously for 2 minutes. Add sugar and liqueur and continue beating for 5 minutes longer, or until
smooth. Mix in chocolate and orange and store in refrigerator until ready to serve. Use a small
spoon to stuff the filling into the shells. Dip the ends in chopped pistachio nuts. If you do not
wish to serve the cannoli immediately, the filling may be kept, tightly covered and refrigerated,
for up to 3 days. SHELLS:
From: [email hidden]
Cannoli Alla Siciliana (Filling)
Yield: 18 Serving
Filling: 2 cup Ricotta 1 cup Whipped heavy cream 3 Tbsp Sugar (or more) 2 Tbsp Candied fruits -OR 3
Tbsp Cocoa PLUS 2 Tbsp Chocolate bits (jimmies) 1 1/2 tsp Vanilla
Filling: Put the ricotta in a bowl and fold in the whipped cream, adding the sugar as you fold. Chop
the candied fruits to tiny slivers no bigger than grains of rice and fold in all but about a
teaspoonful. Add the vanilla. Using a spatual or a broad knife, fill the cannoli first from one end
and then from the other. Press the filling in gently to make sure the center is full. Scrape each
end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit
slivers. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the
cream-ricotta mixture, and decorate with grated chocolate or the chocolate jimmies. The cannoli
should not be filled too long before serving, as that softenes the pastry. The filling, however, can
be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly
before the meal. From Romagnoli's Table.
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