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Categories:
flour shortening sugar salt wine Chablis vegetable oil Ricotta cheese sugar cinnamon cocoa vanilla citron peel candied orange peel glace cherries
Viewed: 24 - Published at: a year agoIngredients
- 2 cups all-purpose flour
- 2 tbsp. shortening
- 1 tsp. sugar
- 1/4 tsp. salt
- 3/4 cup wine, Marsala, Burgundy
- Chablis
- Vegetable oil
- 3 cups ricotta cheese
- 1/2 cup confectioners' sugar
- 1/4 cup cinnamon
- 1/2 tsp. cocoa (optional)
- 1/2 tsp. vanilla
- 3 tbsp. citron peel, chopped
- 3 tbsp. candied orange peel, chopped
- 6 glace cherries, chopped
Method
- Shells: Combine flour, shortening, sugar and salt, and wetting gradually with wine, knead together with fingers until rather hard dough or paste is formed.
- Form into ball, cover with cloth and let stand about 1 hour.
- Cut dough in half and roll half of dough into a thin sheet about 1/4-inch thick.
- Cut into 4-inch squares.
- Place a metal tube diagonallyacross each square from one point to another, wrapping dough around tubeby overlapping the two points and sealing overlapping points with a little egg white.
- Meanwhile, heat vegetable oil in large deep pan fordeep frying.
- Drop one or two tubes at a time into hot oil.
- Fry gentlyuntil dough is a golden brown color.
- Remove from pan, let cool and gently remove shell from metal tube.
- Set shells aside to cool.
- Repeat procedure until all shells are made.
- Filling: Mix ricotta thoroughly with sifted dry ingredients.
- Add vanilla and fruit peel.
- Mix and blend well.
- (A little grated pistachiomay be added if desired).
- Chill in refrigerator before filling shells.
- Fill cold cannoli shells; smooth filling evenly at each end of shell.
- Decorate each end with a piece of glace cherry and sprinkle shells with confectioners' sugar.
- Refrigerate until ready to serve.
