Cannoli I Good Recipes

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Cannoli I

"Six inch aluminum tubes are normally used to make the shells but I believe you can improvise with properly-scrubbed (3/four inch diameter) dowels. Have fun."

Ingredients :

3 cups ricotta cheese
1 1/four cups white sugar
2 teaspoons vanilla extract
1/2 cup chopped candied citron
1/four cup semisweet chocolate chips
three cups all-reason flour
1/four cup white sugar
1 teaspoon floor 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 till smooth and creamy. Stir in candied citron and semi-sweet chocolate portions. Refrigerate to sit back.
To Make Shells: Sift collectively into a bowl three cups flour, 1/four cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut within the shortening with a pastry blender until portions 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.
Turn dough onto gently floured floor and knead till clean and elastic. Wrap in waxed paper and sit back in refrigerator for half of an hour.
From cardboard, reduce an oval pattern measuring 6 x four half inches. Roll chilled dough 1/eight inch thick on floured floor. Using the card sample and a pastry cutter, reduce ovals from dough. Wrap dough ovals loosely around tubes, simply lapping over contrary edges. Seal edges with the aid of brushing with the marginally overwhelmed egg white.
Set out a deep saucepan 1/2 to two/three complete of vegetable oil or shortening and warmth to 360 stages F (a hundred and eighty levels C). Fry best as many cannoli shells as will go with the flow uncrowded one layer deep. Fry approximately 8 mins or till golden. Turn every so often whilst frying.
Drain off extra fats before removing 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 dust shells with confectioners' sugar. Keep cannoli filling refrigerated.

Notes :

We have decided the dietary price of oil for frying based totally on a retention fee of 10% after cooking. The actual quantity may also vary relying on cook dinner time and temperature, element density, and the particular form of oil used.

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