Recipe: Cannoli Collection (8)

I haven't tried any of these. Hope they're what you're looking for.

Betsy

Newsgroups: rec.food.recipes
From: Peg Shambo
Subject: COLLECTION: Cannolis

CANNOLI (SICILIAN)
(Makes 25 shells_

1 3/4 cups unsifted, regular all-purpose flour
1/2 tsp salt
2 tbs. granulated sugar=7F
1 egg, slightly beaten
2 tbs. firm butter, cut in small pieces
about 1/4 cup sweet Marsala wine
1 egg white, slightly beaten
shortening or salad oil for deep frying
Ricotta Filling (see below)
powdered sugar
Chopped sweet chocolate and/or chopped pistachio nuts

SHELLS

Sift flour with salt and granulated sugar. Make a well in the
center; in it place egg and butter. Stir with a fork, working
from center out, to moisten flour mixture. Add wine, 1 tbs at a
time, until dough begins to cling together. Use your hands to
form dough into a ball. Cover and let stand for 15 minutes.

Roll dough out on floured board about 1/16 inch thick. Cut into
3 1/2 inch circles (can also work with squares). With rolling
pin, roll circles into ovals. Wrap around cannoli forms; seal
edge with egg white. Turn out ends of dough to flare slightly.
Fry two or three at a time in deep hot fat (350) for about 1
minute, or until lightly golden. Remove with tongs to paper
towels to drain; let cool about 5 seconds; then slip out cannoli
form, holding shell carefully. Cool shells completely before
filling. Use pastry tube to fill. Sift powdered sugar over
shell; garnish at ends.

FILLLING(S):

Process 2 lbs (4 cups) ricotta cheese in machine until very
smooth. Fold in 1/12 cups unsifted powdered sugar and 4 tsp.
vanilla. If you want CHOCOLATE ones, take a portion of the
filling and add 1/4 cup chopped sweet chocolate. CHILL SEVERAL
HOURS OR OVERNIGHT.

Fill shells (very easy with small spoon, knife, or pastry bag
since shells are firm). For the chocolate ones, sprinkle bits of
chocolate at both ends. Dust all with powdered sugar. For
pistachios (the best!) garnish ends with chopped pistachio nuts.

FILL JUST BEFORE SERVING.

CANNOLI ALLA SICILIANA

Pastry Shells:
3 cup sifted pastry flour
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
2 Tbsp melted butter
1/4 cup sugar
2 Tbsp warm water
2 Tbsp white dry wine
1 pint oil
3 Tbsp chopped pistachio nuts
1/2 cup powdered or confectioner's sugar
Filling:
1 1/2 lbs ricotta cheese or American pot cheese
3 Tbsp mild honey or 1/4 cup sugar
1/4 cup milk
1 Tbsp orange-flower water or almond extract
1 Tbsp diced citron
2 Tbsp chopped or shaved semisweet chocolate
1 Tbsp grated orange peel

From the Art of Regional Italian Cooking by Maria Lo Pinto. Combine
amd mix with a fork the first 5 ingredients. Dissolve sugar in warm
water, add wine, and combine with flour mixture. Mix with wooden
spoon until well blended. Toss on lightly floured board and knead
until dough is soft, smooth, and manageable, about 10 minutes, adding
a little more flour, sparingly as needed. Divide dough in 2 parts;
cover and set aside in cool place 30 minutes. Roll out each piece of
dough into noodle thinness; cut into pieces 3 by 4 inches, or into
circles, with knife or fluted pastry wheel, and wrap each piece around
wooden sticks or aluminum cannoli tubes, about 3/4 inch in diameter
and 5 to 6 inches long. Lap over and press opposite ends of dough
together. Drop 3 or 4 sticks thus covered at a time into 3-inch-deep
hot oil or fat and cook about 1 minute, turning to brown evenly.
Remove with tongs or perforated spoon; cool slightly and gently slip
off sticks; carefully, to prevent cracking, place shells on absorbent
paper. Fill (see below) when cold, just before serving, to keep
shells crisp. Garnish ends with chopped nuts and dust with powdered
or confectioner's sugar. (Yields about 2 dozen shells.)
For Filling: Combine and blend first 4 ingredients and rub through
sieve; add balance of ingredients; blend well and store in
refrigerator until shells are ready to be filled. Variations: Fill
shells with chocolate, coconut, or lemon pudding, whipped cream, or
custard, as desired. If you want to make your own cannoli forms: Cut
down a thin broomstick to 6-inch lengths; scrub with hot soap suds
until clean and smooth; rinse in hot water and dry thoroughly. Metal
or aluminum tubes about the same size may be purchased at hardware and
department stores.

Cannoli Cream

1 lb Skim milk ricotta cheese
1/4 c Skim milk
1/4 c Orange marmalade
1/2 t Rum extract
1/3 c Golden raisins
1/4 c Slivered almonds, toasted
Bittersweet chocolate, shaved

In a blender or food processor, whir ricotta cheese, milk, marmalade, and
rum flavoring until smooth. Stir in raisins. Refrigerate one hour or
longer. Stir in almonds before serving. Divide mixture among 8 stemmed
glasses. Sprinkle with shaved chocolate. Makes about 2 1/2 cups.
Calories 159, Protein 8 g, Carbohydrate 16 g, Calcium 175 mg, Sodium 83 mg
.
% of calories: protein 20%, fat 40%, carbohydrate 40%
Source: SNAP

I made a variation with slightly fewer calories by substituting pureed froze
n
peaches for the marmalade, skipping the chocolate, and sprinkling the top
with
ground almonds. ---Mary

I usually buy my cannoli shells, since it's so much easier. But I found thi
s
recipe for the shells on
the back of my cannoli tube box:
3 cups all-purpose flour
3/4 cup port wine*
1 tbsp sugar
1 egg slightly beaten
1/4 tsp cinnamon
oil for frying

(*When I made them last, years and years ago, I think I used either
red wine or maybe even orange juice as a substitute for the port) Sift
flour, sugar and cinnamon. Add port wine and blend with pastry
blender or fork. Knewad about 15 mnutes until smooth and stiff. Put
in the refrigerator, covered for about 2 hours. Roll out one third of
the dough until very thin. Cut into 5-inch circles (pancakes). Wrap
(each) cannoli tubes with the pancake (one circle) and seal with egg.
Cook the pancake on the tube in the fat (about 3/4 inch deep) until
golden brown. Drain on a paper. Remove the tubes carefully.

The filling is where I spent my effort. Best as I can remember,
here's the recipe I used.

1 cup ricotta cheese 2 tbsp amaretto 3tbsp powdered sugar 1/2 tsp
grated lemon peel (yellow only) 2 tbsp blanched almonds, finely
chopped dash of cinnamon chopped raisins (I don't like citron, but if
you do, use it.)
finely chopped bittersweet chocolate
Mix this all together and pipe it into the shells. Sprinkle the
shells with powdered (confectioner's) sugar. some people roll/dip the
ends in shaved chocolate or chopped nuts.

Very very tasty and perfect with an after-dinner cup of espresso.
Enjoy.
Cate

Cannoli No. 3116 Yields 36 Cannoli

4 Cups All Purpose Flour, Sifted
1 Cup Sauterne
2 Egg Yolks
1 Egg

FILLING:
1 Egg Yolk
2 Lb Ricotta
2 Tbls Olive Oil
1 tsp Vanilla
1/2 Lemon, Rind Only, Grated
1/4 Cup Citron, Chopped Fine
/2 Cup Semi Sweet Chocolate Pieces
1/4 tsp Cinnamon, Ground
1 Tbls Instant Coffee
1/4 Cup Sugar

Preheat the oil in the deep fryer.
Put the flour in a bowl.
Add the egg, first measure of egg yolk, oil, lemon rind, cinnamon, coffee an
d
the first measure of sugar.
Mix with your hands, adding just enough of the Sauterne to hold the
ingredients together and form a dough.
Turn out onto a floured board.
Knead until smooth and elastic.
Chill for several hours.
Cut off pieces of dough about the size of walnuts.
Roll out very thin on a well floured board.
Cut rounds using a 5" cutter or saucer.
Wrap each around a cannoli mold (or a piece of wood the thickness of a broom
handle and about 5" long).
Beat the second measure of egg yolks.
Secure the overlapping part of each cannoli with egg yolk.
Drop the cannoli, mold and all, into the deep fryer.
Fry until well browned.
Remove.
Drain on absorbent paper.
Cool slightly.
Push the molds out one end.
Cool completely.
Combine the ricotta with the remaining filling ingredients.
Fill the cannoli with the filling mixture.
Serve.

Well, I buy the shells. For one thing, I never, ever
deep fry anything (not that I don't *eat* deep-fried;
I just don't want to mess with it), and besides, the
storebought seem fine to me.

I beat a small container (12oz?) of ricotta with sugar
to taste and a couple of tablespoons of Grand Marnier.
Recently I've discovered something called "whipped
cottage cheese" and that works as well. Then I mix in
some miniature chocolate chips -- a handful or two.

Meanwhile I melt some good chocolate together with another
tablespoon or so of Grand Marnier to make a chocolate
syrup.

I stuff the shells with the ricotta mixture, drizzle
the chocolate sauce over them, and serve with a couple
of wedges of orange (peel peeled nearly off, Thai-style,
so as to encourage eating).

CANNOLI
16 servings

----------------------------------FILLING----------------------------------
1 1/2 c Whole-milk ricotta cheese;
- well drained
3 tb Sugar
1 1/2 ts Cinnamon
1 1/2 c Milk chocolate;
- coarsely chopped
1/4 c Pistachio nuts;
- coarsely chopped

-----------------------------------DOUGH-----------------------------------
1 c All-purpose flour
1 tb Sugar
1 tb Butter or lard
4 tb To 5 Tbl sweet Marsala wine
- or dry white wine
2 c Vegetable oil
Colored sprinkles
Confectioners' sugar

In a bowl, combine all the filling ingredients and mix well. Refreigerate,
covered, until ready to fill the cannoli shells.

To make the dough, place the flour in a bowl or food processor. Add the
butter or lard and sugar and mix with a fork, or pulse, until the mixture
resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixtur
e
into a ball; add a little more wine if the dough appears too dry. It shoul
d
be soft but not sticky. Knead the dough on a floured surface until smooth,
about 10 minutes. Wrap the dough and refrigerate for 45 minutes.

Place the chilled dough on a floured work surface. Divide the dough in
half. Work with 1 piece of dough at a time; keep the remaining dough
refrigerated. Roll the dough out to a very thin long rectangle about 14
inches long and 3 inches wide, either by hand or using a pasta machine set
to the finest setting. Cut the dough into 3-inch squares. Place a cannoli
form diagnoally across 1 square. Roll the dough up around the form so the
points meet in the center. Seal the points with a little water. Continue
making cylinders until all the dough is used.

In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3
or 4 at a time, turning them as they brown and blister, until golden brown
on all sides. Drain them on brown paper. When they are cool enough to hand
le,
carefully
slide the cannoli off the forms.

To serve, use a long iced tea spoon or a pastry bag without a tip to fill
the cannoli with the ricotta cheese mixture. Dip the ends into colored
sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over
the tops. Serve at once.

NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be sure to
fill the cannoli just before serving - any sooner will make the shells
soggy.

Response for minerva@uclink2.berkley.edu, dated 14 Apr 95

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: CANNOLI FILLING
Categories: Desserts, Italian, Cheese/eggs
Yield: 25 servings

2 lb Ricotta
1 1/2 c Powdered sugar
4 ts Vanilla
1/2 c Citron
1/2 c Orange peel;candied
4 oz Chocolate;sweet

Process ricotta, powdered sugar and vanilla in food processor until
smooth. Add citron, peel, and broken up chocolate and process with
short bursts just until chopped. Use to fill cannoli shells,
garnishing ends with finely chopped almonds or other nuts.
Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten
until stiff. Pistachio Filling: To either of the above fillings add a
few drops of green food coloring to tint pale green. Garnish ends of
filled shells with chopped pistachio nuts.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: CANNOLI (CREAM ROLLS)
Categories: Italian, Cheese/eggs, Desserts
Yield: 18 servings

MMMMM--------------------------FILLING-------------------------------
3 c Ricotta cheese
1 1/4 c Sugar
2 ts Vanilla extract
1/2 c Finely chopped candied
Citron
1/4 c Semi=sweet chocolate pieces

MMMMM---------------------------SHELL--------------------------------
3 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 ts Salt
3 tb Shortening
2 Eggs, well beaten
2 tb White vinegar
2 tb Cold water
2 oz Pistachio nuts
1 Egg white, slightly beaten

FOR FILLING: Combine and beat until smooth (about 10 min. with an
electric mixer at medium-high speed) Stir in, mixing thoroughly,
citron and chocolate pieces Place mixture in refrigerator to chill.
FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut
shortening in with a pastry blender until pieces are size of small
peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and
cold water. Turn dough onto a lightly floured surface and knead until
smooth and elastic, about 5 to 8 minutes. Use a small amount of
additional flour if necessary to get a smooth dough. Wrap in waxed
paper and chill in refrigerator for 30 minutes.

Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
diameter). Set out deep saucepan or automatic deep-fryer. Add
vegetable oil (or half vegetable oil and half olive oil) and heat to
360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2
inches). Blanche in boiling water, then cool and finely chop
pistachios. Roll chilled dough an lightly floured surface to 1/8 inch
thickness. Cut with a pastry cutter and the oval pattern. Wrap dough
loosely around tubes slightly overlapping opposite edges. Seal edges
by brushing with egg white. press edges together to seal.

Fry only as many shells as will float uncrowded one layer deep in the
hot oil. Fry about 8 minutes or until golden brown, turning
occasionally in the oil. Drain over the pan before removing to paper
toweling. Cool slightly and remove tubes, then cool completely.
Continue forming and frying cannoli shells.

When ready to serve, fill with the chilled ricotta filling. Sprinkle
ends with the chopped nuts and dust with confectioners' sugar.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: CLASSIC CANNOLI - CANNOLI ALLA SICILIANA
Categories: Italian, Desserts
Yield: 6 servings

1 1/2 c ALL-PURPOSE FLOUR
1 pn SALT
1/2 ts BAKING POWDER
2 EGGS
4 ts SUGAR
2 tb BUTTER
1 c MARSALA OR DESSERT WINE
OLIVE OIL
1/2 lb RICOTTA CHEESE
4 ts ORANGE FLOWER WATER
1/2 c DICED CANDIED ORANGE OR
-CITRON
1 oz BITTER CHOCOLATE, CRUSHED
CONFECTIONERS' SUGAR

1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix
well.

2. Gradually add enough wine to make a firm dough. Knead until smooth
& elastic. Roll into very thin sheets; cut into 12 squares.

3. Place metal cannoli tubes diagonally onto each square so tube
divides each square into 2 triangles. Lay points of triangles over
tubes so they meet in middle. Separate remaining egg & use a little
of the egg white to moisten overlap. Press gently to seal.

4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until
golden brown, drain well on paper towels, & cool. Remove metal tubes.

5. Combine remaining part of egg with ricottta cheese, orange flower
water, candied orange, & chocolate & blend well. Fill cannoli with
cheese mixture. Sprinkle with confectioner's sugar.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: CANNOLI ALLA SICILIANA
Categories: Pasta
Yield: 1 servings

-----Pastry Shells----------
3 c Sifted pastry flour
1/2 ts Cinnamon
1/4 ts Salt
2 lg Eggs
2 tb Melted butter
1/4 c Sugar
2 tb Warm water
2 tb White dry wine
1 pt Oil
3 tb Chopped pistachio nuts
1/2 c Powdered or confectioner's
-sugar

-----Filling----------------
1 1/2 lb Ricotta cheese or American pot cheese
3 tb Mild honey or 1/4 cup sugar
1/4 c Milk
1 tb Orange-flower water or almond extract
1 tb Diced citron
2 tb Chopped or shaved semisweet chocolate
1 tb Grated orange peel

-----Cannoli Cream----------
1 lb Skim milk ricotta cheese
1/4 c Skim milk
1/4 c Orange marmalade
1/2 ts Rum extract
1/3 c Golden raisins
1/4 c Slivered almonds, toasted
Bittersweet chocolate, shaved

Combine:
and mix with a fork the first 5 ingredients. Dissolve sugar in warm
water, add wine, and combine with flour mixture. Mix with wooden
spoon until well blended. Toss on lightly floured board and knead
until dough is soft, smooth, and manageable, about 10 minutes, adding
a little more flour, sparingly as needed. Divide dough in 2 parts;
cover and set aside in cool place 30 minutes. Roll out each piece of
dough into noodle thinness; cut into pieces 3 by 4 inches, or into
circles, with knife or fluted pastry wheel, and wrap each piece
around wooden sticks or aluminum cannoli tubes, about 3/4 inch in
diameter and 5 to 6 inches long. Lap over and press opposite ends of
dough together. Drop 3 or 4 sticks thus covered at a time into
3-inch-deep hot oil or fat and cook about 1 minute, turning to brown
evenly. Remove with tongs or perforated spoon; cool slightly and
gently slip off sticks; carefully, to prevent cracking, place shells
on absorbent paper. Fill (see below) when cold, just before serving,
to keep shells crisp. Garnish ends with chopped nuts and dust with
powdered or confectioner's sugar. (Yields about 2 dozen shells.)

For Filling: Combine and blend first 4 ingredients and rub through
sieve; add balance of ingredients; blend well and store in
refrigerator until shells are ready to be filled. Variations: Fill
shells with chocolate, coconut, or lemon pudding, whipped cream, or
custard, as desired. If you want to make your own cannoli forms: Cut
down a thin broomstick to 6-inch lengths; scrub with hot soap suds
until clean and smooth; rinse in hot water and dry thoroughly. Metal
or aluminum tubes about the same size may be purchased at hardware
and department stores.

Cannoli Cream: In a blender or food processor, whir ricotta cheese,
milk, marmalade, and rum flavoring until smooth. Stir in raisins.
Refrigerate one hour or longer. Stir in almonds before serving.
Divide mixture among 8 stemmed glasses. Sprinkle with shaved
chocolate. Makes about 2 1/2 cups.

Calories 159, Protein 8 g, Carbohydrate 16 g, Calcium 175 mg, Sodium
83 mg. % of calories: protein 20%, fat 40%, carbohydrate 40%

From the Art of Regional Italian Cooking by Maria Lo Pinto.