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LOCATION: Recipes >> Pastries >> Cannoli 07

Print this Recipe    Cannoli 07

Cannoli

4 1/2 cups ricotta cheese
1 cup granualted sugar
1 Tablespoon vanilla
1/4 cup semisweet chocolate pieces, coarsely chopped
2 1/2 cups all-purpose flour
1/4 cup granualted sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup shortening
2 well-beaten eggs
1/4 cup cold water
2 Tablespoons vinegar
1 slightly beaten egg white.
Cooking oil for deep-frying
Powdered sugar

Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on
firmness of cheese stir or beat till smooth. Fold in chocolate.
Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon,
and salt. Cut in shortening until mixture resembles small peas.
Combine eggs, water, and vinegar; add to flour mixture. Stir until
dough forms a ball.

Divide flour in half. On lightly floured sureface roll each half
to slightly less than 1/8-inch thick. Using a knife and paper
pattern, cut dough into ovals 6 inchs long by 4 inches wide. *Do
not reroll trimmings!* Beginning with long sides, roll dough
loosely onto cannoli tubes. Moisten overlapping dough with egg
white; press gently to seal. Fry in deep hot oil (375F.) for 1 to
2 minutes. Drain. When cool enough to handle remove cannoli from
tubes and cool. Cool tubes before reusing. Up to 1 hour before
serving, fill cannoli using a pastry tube/bag to force fill into
them. Sift powdered sugar over them.

Makes about 20 cannoli.

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