Cannoli

* Exported from MasterCook *

Cannoli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Dough-----
1 3/4 Cups Flour -- approximately
1 Tablespoon Sugar
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Tablespoons Wine Vinegar -- (keeps them crispy)
1 Egg
1 Tablespoon Butter Or Margarine -- at room temperature
-----Filling-----
1 Pound Ricotta Cheese
1/2 Cup Confectioner's Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Finely Minced Candied Orange Peel
or citron (optional)
3 Tablespoons Chocolate -- (Try Lindt Excellenc
1/2 Teaspoon Cinnamon
2 Tablespoons Orange Curacao -- (optional)
-----Garnish, Etc.-----
1 Egg White -- to brush
1/4 Cup Chopped Pistachio -- --or--
Other Nuts To Garnish -- (optional)
1 Tablespoon Confectioner's Sugar -- to sprinkle
Oil -- for deep frying


Dough:
1. Use your electric mixer. In a mixing bowl measure 1 cup flour, sugar,
salt and cinnamon.. Attach bowl and dough hook. Turn to medium-slow
speed and blend for approximately 45 seconds. With the mixer running,
add vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add
remaining flour, 1/4 cup at a time, as needed to make a dough that clings
to the hook.

2. Knead for 5 minutes. If dough clings to the sides of the bowl, add
sprinkles of flour. Dough will be smooth and elastic.

3. Wrap the soft dough in foil or plastic and refrigerate to relax and
chill for at least 1 hour.

4. Heat at least 2 inches of vegetable oil to 375 degrees.

5. Place dough on a floured work surface and roll extremely thin-- 1/16
inch or less! Don't rush. When the dough pulls back, allow it to
relax. If it softens and sticks, return it to the frig for 5 or 10
minutes.
Cut 4 1/2 inch circles (size of a many small margarine tub lids!) Roll
the dough scraps out and continue until all dough is used. You should
have 12 to 14 circles.

6. When the circles are cut, roll again just before placing on the
cannoli tubes. This will give them an oval shape, about 5 inches by 4
1/2 inches.

7. Place the dough so that its longest dimension is the length of the
metal tube. Brush the tip of the dough with egg white to seal. Toll
dough on the tube.

8. Deep frying. The length of time will depend of the thickness of the
shells. A very thin shell will need about 2 minutes. A thicker shell
could require up to 6 minutes. Fry two or three at a time. Turn over
once during frying. Fry until golden brown. Remove with tongs. Cool
for a few minutes and then push the tubes free to use again. Cool shells
completely before filling.

Filling:

1. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with
an electric mixer until smooth, about 5 minutes. Add confectioners'
sugar, vanilla, candied fruit, chocolate, cinnamon and orange curacao.
Continue beating another 4 or 5 minutes. Refrigerate until ready to fill
shells.

2. Use a small spoon to stuff the filling into the shells. Dip the ends
in chopped nuts. Sift confectioners' sugar over the shells and serve.

3. Unfilled shells can be stored in a cool, dry place for three to four
weeks, or frozen for three month







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NOTES : This is the one my family prepares for those special occasions...
from
Bernard Clayton's *The Complete Book of Pastry.* My notes say--
Absolutely terrific. Time consuming, but not tricky.

You do need cannoli tubes, available from most kitchenware stores. They
are metal tubes about 6 inches long and 3/4 inch in diameter. Sold in
sets of 4 which is the number you'll need. Hope you enjoy this! It is
worth it, as well as an adventure.

Makes 12 to 14 pastries