Recipe: Aunt Rose's Sicilian Style Cannoli and Hints
Misc.Hi Linda, I spoke to my Aunt Rose in NJ today and she is going to send me her
Cream Puff recipe. Cannoli are my absolute favorite Italian dessert!! Growing
up in a Italian family, this was for us the same as some children getting an
Ice Cream Cone! Cannoli are hollow cylinders of fried pastry dough which are
stuffed with the sweet Cream filling and served as desserts. The dough is
rolled paper thin, then molded around a stick. (My family has used unpainted,
well scrubbed broom handles cut into 6 inch piecess, as sticks to use in
making. They have also used round hollow metal tubes, cut into size. You may be
able to find something similar to this in a gourmet kitchen store.) The edges
of the dough are sealed with slightly beaten egg yolk, and the the shells are
fried, stick and all. After the Cannoli have been taken from the fat, the
sticks are pushed out and the space is filled with the Cannoli Ricotta
Filling. In many Italian Pastry shops and Restaurants you will find Minature
Cannoli. Depending where you live Linda, you may be able to purchase the
Canolli shells already made. I can not get them in the area we live, but I am
able to purchase them in NJ. As my Mom and Aunts have hectic, active lives
they sometimes now, do not have the time to make the shells, they will purchase
them. You have to make sure you have alot of time to make the shells!!
HINTS FOR MAKING CANNOLI
1. Dough must me very stiff and well kneaded.
2.Dough must be rolled to paper thinness with a rolling pin. This is very
important. If the dough is not rolled thin enough, it will not blister, and
good Cannoli should have a blistered surface.
3.Fat should be 4 inch deep and very hot-390 degrees.
4.Cannoli should be fried 2 at a time . Turn them once, and lift them out
gently with a slotted spoon or tongs.
5.Push sticks out of cannoli very gently, being careful not to break the
shells. If the Cannoli are hot, hold them with a cloth in the center, and push
the stick out with a butter knife or the back of a spoon.
6.Fill shells with a butter knife,first from one end and then from the other.
Dip the ends of the filling in chopped Pistachio Nuts. (Some of my Aunts use a
pastry bag fitted with a large plain tube, or a small spoon to fill shells).
When finished filling sprinkle Cannoli with confectioners sugar.
AUNT ROSE'S SICILLIAN STYLE CANNOLI CRUST
4 cups sifted Cake Flour
1/4 teaspoon Salt
2 TBS. Lard or Vegetable Shortening
2 Eggs
1 3/4 cups Sugar
2 TBS. Water
1 TBS. White Wine Vinegar
Cooking Oil
Sift flour with salt and blend in shortening and the eggs. Dissolve 1/4 cup
of the sugar in the water and vinegar, and work the liquid into the flour
mixture to form a stiff dough. Knead it for several minutes until smooth and
slightly elastic. Let rest for 30 minutes. Roll out thinly and cut into rounds
5 inches in diameter. Roll rounds around wooden stick or metal cylinders of 3/4
inch diameter. In a deep sauce pan or fryer, heat cooking oil, for deep fryer
heat to 370 degrees. Fry the dough on the cylinders for about 1 minute or until
pastry is well browned. Remove and cool slighty. Slip them off the cylinders
and let them cool completely before filling them. BUON APPETITO!
MsgID: 0037094
Shared by: PattyNorth Ga. Mountains
In reply to: Patty (more)
Board: Cooking Club at Recipelink.com
Shared by: PattyNorth Ga. Mountains
In reply to: Patty (more)
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Pastry cream recipe |
R Smith | |
2 | Recipe(tried): Ricotta Cream Puff Filling/Cheese Cannoli Filling |
Patty-North Ga. Mountains | |
3 | Patty (more) |
Linda B | |
4 | Recipe: Aunt Rose's Sicilian Style Cannoli and Hints |
PattyNorth Ga. Mountains | |
5 | Patty ....Didn't I read .......Six/Pa |
sixkids | |
6 | Six/Pa from Patty .... |
Patty-North Ga. Mountains | |
7 | Recipe: Cannoli and Cream Filling |
Jill in Fl. | |
8 | Thank You: Thanks Patty - Looking forward (more) |
Linda B | |
9 | LINDA B...Will be in touch (NT) |
Patty-North Ga. Mountains |
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