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LOCATION: Recipes >> Pastries >> Cannoli 03

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Cannoli (Cream Rolls)
Yield: 18 servings

3 c ricotta cheese
1 1/4 c sugar
2 ts vanilla extract
1/2 c finely chopped candied citron
1/4 c semi-sweet chocolate pieces

3 c flour
1/4 c sugar
1 ts ground cinnamon
1/4 ts salt
3 tb shortening
2 eggs, well beaten
2 tb white vinegar
2 tb cold water
2 oz pistachio nuts
1 egg white, slightly beaten

Combine ricotta, sugar and vanilla and beat until smooth (about 10
min. with an electric mixer at medium-high speed) Stir in, mixing
thoroughly, citron and chocolate pieces. Place mixture in refrigerator
to chill.

Sift together flour, sugar, cinnamon and salt into a bowl. Cut
shortening in with a pastry blender until pieces are size of small
peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar
and cold water. Turn dough onto a lightly floured surface and knead
until smooth and elastic, about 5 to 8 minutes. Use a small amount
of additional flour if necessary to get a smooth dough. Wrap in
waxed paper and chill in refrigerator for 30 minutes.

Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
diameter). Set out deep saucepan or automatic deep-fryer. Add
vegetable oil (or half vegetable oil and half olive oil) and heat
to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4
1/2 inches). Blanche in boiling water, then cool and finely chop
pistachios. Roll chilled dough an lightly floured surface to 1/8
inch thickness. Cut with a pastry cutter and the oval pattern. Wrap
dough loosely around tubes slightly overlapping opposite edges.
Seal edges by brushing with egg white. press edges together to
seal.

Fry only as many shells as will float uncrowded one layer deep in
the hot oil. Fry about 8 minutes or until golden brown, turning
occasionally in the oil. Drain over the pan before removing to
paper toweling. Cool slightly and remove tubes, then cool completely.
Continue forming and frying cannoli shells.

When ready to serve, fill with the chilled ricotta filling. Sprinkle
ends with the chopped nuts and dust with confectioners' sugar.

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