Cannoli I Tasty Recipes

Friday, August 6, 2021

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Cannoli I

"Six inch aluminum tubes are commonly used to make the shells but I believe you could improvise with nicely-scrubbed (three/4 inch diameter) dowels. Have fun."

Ingredients :

three cups ricotta cheese
1 1/four cups white sugar
2 teaspoons vanilla extract
half cup chopped candied citron
1/4 cup semisweet chocolate chips
3 cups all-reason flour
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs
2 tablespoons distilled white vinegar
2 tablespoons bloodless water
1 egg white
1/four cup finely chopped pistachio nuts
1/three cup confectioners' sugar for decoration
1 cup vegetable oil for frying

Instructions :

Prep :	Cook : 18M	Ready in :

To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and a couple of teaspoons vanilla until easy and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to relax.
To Make Shells: Sift together into a bowl 3 cups flour, 1/four cup sugar, 1 teaspoon cinnamon and 1/four teaspoon salt. Cut within the shortening with a pastry blender till pieces are the scale of small peas. Stir in 2 crushed eggs. Blend in the white vinegar and the bloodless water one tablespoon at a time.
Turn dough onto lightly floured surface and knead till clean and elastic. Wrap in waxed paper and chill in fridge for 1/2 an hour.
From cardboard, cut an oval sample measuring 6 x four half of inches. Roll chilled dough 1/8 inch thick on floured floor. Using the card pattern and a pastry cutter, reduce ovals from dough. Wrap dough ovals loosely round tubes, just lapping over opposite edges. Seal edges with the aid of brushing with the slightly crushed egg white.
Set out a deep saucepan half of to two/3 full of vegetable oil or shortening and warmth to 360 stages F (180 stages C). Fry only as many cannoli shells as will go with the flow uncrowded one layer deep. Fry approximately 8 minutes or until golden. Turn every so often whilst frying.
Drain off excess fats before casting off to absorbent paper. Cool barely. Remove tubes. Cool shells completely.
When prepared to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dirt shells with confectioners' sugar. Keep cannoli filling refrigerated.

Notes :

We have decided the dietary cost of oil for frying based on a retention price of 10% after cooking. The precise quantity may also range relying on cook time and temperature, factor density, and the specific kind of oil used.

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