Viral Dish! Cannoli I :: The Best Recipes

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Cannoli I

"Six inch aluminum tubes are normally used to make the shells however I believe you can improvise with nicely-scrubbed (three/4 inch diameter) dowels. Have amusing."

Ingredients :

three cups ricotta cheese
1 1/4 cups white sugar
2 teaspoons vanilla extract
1/2 cup chopped candied citron
1/four cup semisweet chocolate chips
3 cups all-purpose flour
1/4 cup white sugar
1 teaspoon ground cinnamon
1/four teaspoon salt
three 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 2 teaspoons vanilla until easy and creamy. Stir in candied citron and semi-sweet chocolate portions. Refrigerate to chill.
To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender till pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the bloodless water one tablespoon at a time.
Turn dough onto gently floured floor and knead till easy and elastic. Wrap in waxed paper and chill in fridge for half of an hour.
From cardboard, reduce an oval pattern measuring 6 x four 1/2 inches. Roll chilled dough 1/eight inch thick on floured floor. Using the cardboard pattern and a pastry cutter, reduce ovals from dough. Wrap dough ovals loosely around 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 2/three full of vegetable oil or shortening and warmth to 360 ranges F (180 tiers C). Fry simplest as many cannoli shells as will float uncrowded one layer deep. Fry about eight minutes or until golden. Turn now and again even as frying.
Drain off extra fat earlier than eliminating to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
When equipped 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 nutritional cost of oil for frying based on a retention cost of 10% after cooking. The precise amount may additionally range depending on cook time and temperature, factor density, and the precise type of oil used.

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