Chocolate Filled Cannoli (Cannoli Ciccolati)
INGREDIENTS:
4 1/2 c Ricotta cheese 1/4 c Shortening
1 c Granulated sugar 2 Eggs; well beaten
1 tb Vanilla 1/4 c Cold water
1/4 c Semisweet chocolate pieces 2 tb Vinegar
-- coarsely chopped 1 Egg white; slightly beaten
2 1/2 c All-purpose flour Cooking oil
1/4 c Granulated sugar -- for deep-fat frying
1 ts Ground cinnamon Powdered sugar
1/4 ts Salt
4 1/2 c Ricotta cheese 1/4 c Shortening
1 c Granulated sugar 2 Eggs; well beaten
1 tb Vanilla 1/4 c Cold water
1/4 c Semisweet chocolate pieces 2 tb Vinegar
-- coarsely chopped 1 Egg white; slightly beaten
2 1/2 c All-purpose flour Cooking oil
1/4 c Granulated sugar -- for deep-fat frying
1 ts Ground cinnamon Powdered sugar
1/4 ts Salt
Recipe by: B H & G Italian Cook Book -
ISBN 0-696-00045-8
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 till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball. Divide dough in half. On a lightly floured surface roll each half to slightly less then 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. DO NOT REROLL
TRIMMINGS. Begin with long side, roll dough loosely onto cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil (375 F) for 1 to 2 mins. Drain. When cool enough to handle, remove cones from tubes and cool. Cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop. Makes about 20 cannoli.
ISBN 0-696-00045-8
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 till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball. Divide dough in half. On a lightly floured surface roll each half to slightly less then 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. DO NOT REROLL
TRIMMINGS. Begin with long side, roll dough loosely onto cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil (375 F) for 1 to 2 mins. Drain. When cool enough to handle, remove cones from tubes and cool. Cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop. Makes about 20 cannoli.