Cannoli I Recipe

Ingredients
<br>- 3 cups ricotta cheese
<br>- 1 ¼ cups white sugar
<br>- 2 teaspoons vanilla extract
<br>- ½ cup chopped candied citron
<br>- ¼ cup semisweet chocolate chips
<br>- 3 cups all-purpose flour
<br>- ¼ cup white sugar
<br>- 1 teaspoon ground cinnamon
<br>- ¼ teaspoon salt
<br>- 3 tablespoons shortening
<br>- 2  eggs
<br>- 2 tablespoons distilled white vinegar
<br>- 2 tablespoons cold water
<br>- 1  egg white
<br>- ¼ cup finely chopped pistachio nuts
<br>- ⅓ cup confectioners' sugar for decoration
<br>- 1 cup vegetable oil for frying
<br><p></p>Directions
<br>step 1: To Make Filling:  Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy.  Stir in candied citron and semi-sweet chocolate pieces.  Refrigerate to chill.
<br>step 2: 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 until pieces are the size of small peas.  Stir in 2 beaten eggs.  Blend in the white vinegar and the cold water one tablespoon at a time.
<br>step 3: Turn dough onto lightly floured surface and knead until smooth and elastic.  Wrap in waxed paper and chill in refrigerator for half an hour.
<br>step 4: From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches.  Roll chilled dough 1/8 inch thick on floured surface.  Using the cardboard pattern and a pastry cutter, cut ovals from dough.  Wrap dough ovals loosely around tubes, just lapping over opposite edges.  Seal edges by brushing with the slightly beaten egg white.
<br>step 5: Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C).  Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden.  Turn occasionally while frying.
<br>step 6: Drain off excess fat before removing to absorbent paper.  Cool slightly.  Remove tubes.  Cool shells completely.
<br>step 7: When ready to serve, fill with chilled ricotta filling.  Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar.  Keep cannoli filling refrigerated.
<br>


Ingredients
- 3 cups ricotta cheese
- 1 ¼ cups white sugar
- 2 teaspoons vanilla extract
- ½ cup chopped candied citron
- ¼ cup semisweet chocolate chips
- 3 cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons shortening
- 2 eggs
- 2 tablespoons distilled white vinegar
- 2 tablespoons cold water
- 1 egg white
- ¼ cup finely chopped pistachio nuts
- ⅓ cup confectioners' sugar for decoration
- 1 cup vegetable oil for frying

Directions
step 1: To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill.
step 2: 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 until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.
step 3: Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
step 4: From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.
step 5: Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
step 6: Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
step 7: When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.

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