Thursday, April 14, 2011

Do you Love Cannolis too?

I am very picky about my cannoli filling…I like it not too sweet, I like marscapone, I like the ricotta taste too. I rarely find cannoli’s that I like. So now I make my own!  Except, to be brutally honest, I hardly ever (okay so I did it once!) make my own shells. The reason is to make the number of shells my family eats would take all day (especially with 1 small cannoli form!) so instead I cheat (as I suggest you look into as well).  I found a nice Italian Market that bakes cannolis and ask to buy empty shells.  I included the recipe I used for shells here, but again…I just buy them now. This way we can have cannolis anytime!! Oh, and I also have put this filling in the little puff pastry dough shells that you can find in the freezer section...yummy!

Cannoli Filling
3 cups of good ricotta cheese (drained) it needs to be very dry
1 container mascarpone cheese
½ cup (ish) confectioners’ (10x)sugar
1 tea vanilla
Mini chocolate chips
Combine first 4 ingredients very well with an electric mixer…stir in chips.
Pipe filling into each side of some Cannoli shells.

Cannoli Shells
3 cups all-purpose flour
1 tablespoon white sugar
1/4 teaspoon ground cinnamon
3/4 cup white wine
1 quart oil for frying
Stir together the flour, sugar and cinnamon. Blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for an hour. Letting the dough rest is important! Heat oil in a deep heavy skillet (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as you can get it. Cut into 5in circles. Wrap each circle around a cannoli form, and seal with water.
Fry 2 or 3 at a time until golden brown. Remove with tongs to drain on paper towels.
NOTE: Carefully remove shells from forms while they are still hot, or they may become stuck 

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