Recipe: Recipes: Cannolis with Ricotta Filling (2)

Betsy

From: Fred Towner (townerf@cyberlink.bc.ca)
Newsgroups: rec.food.cooking

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Chocolate Cannoli
Categories: Cannoli, Desserts, Italian
Yield: 9 servings

1 x Filling:
1 lb Ricotta; drained if necessa
1 c Powdered sugar
1/2 c Walnuts, toasted, chopped
1/3 c Chocolate chips; semisweet
1 ts Orange peel; grated
1/2 ts Lime peel; grated
1 x Dough:
1 c Flour; all-purpose
1 ts Baking powder
1 ts Powdered sugar
1 pn Salt
1/3 c Beer
1 tb Unsalted butter; room tempe
1 ea Egg; beaten to blend
1 ts Vanilla
1 x Vegetable oil for deep fryin

FOR FILLING:
Puree ricotta and sugar in processor until smooth. Transfer to
large bowl. Mix in next 4 ingredients. Cover and refrigerate until
well chilled. (Can be prepared 1 day ahead.) Bring filling to room
temperature before using.
FOR DOUGH:
Combine the flour, baking powder, sugar and pinch of salt in large
bowl. Make well in center. Add beer, butter, half of egg (reserve
remainder for another use) and vanilla to well. Gradually draw flour
from edge of well into center until all flour is incorporated. Knead
dough on lightly floured surface until smooth. Cover and let stand 1
hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch
squares. Wrap 1 square around each cannoli form,* brushing edges with
water and pressing gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add
cannoli in batches and cook until golden brown, turning occasionally,
about 4 minutes. Drain on paper towels. Remove shells from cannoli
forms. Coo.
Spoon filling into pastry bag without tip. Pipe filling into
cannoli shells.
* Tinned steel cylindrical molds available at most specialty cookware
stores (or Williams-Sonoma).
Makes 9.
From Domenico's on Fisherman's Whart, Monterey, California.
Courtesy of Bon Appetit, October, 1987.

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-Begin Recipe Export- QBook version 1.00.14

Title: Cannoli
Keywords: Desserts, Nuts, Ethnic/Italian, Cheeses, Alcohol, Chocolate

DOUGH:
3 - eggs (reserve white from 1 of the eggs)
4 - cups flour
1/2 - cup sugar
1 - level tsp cocoa
1 - stick margarine
1 - scant cup white wine
Frying oil

FILLING:
2 - lb Ricotta cheese, drained
1/2 - pt whipping cream
1/2 - cup candied fruit peel, chopped fine
1/2 - cup pistachio nuts, chopped
1 1/2 - cups powdered sugar
1/2 - cup mini chocolate chips

Dough: Place eggs in bowl (reserve 1 egg white); heat slightly. Mix dry
ingredients in another bowl; cut in margarine. Add eggs and wine; continue
beating and mixing. Batter should be dry enough to roll out. Let rest.
Roll out dough with pasta machine or by hand into very thin (1/8") sheets.
Using empty fruit or tuna can about 4 or 5" across, cut out rounds in
dough. Wrap round sections around a greased cannoli mold; seal overlapping
edges with egg white.
Heat 3/4" oil in electric skillet at 350 degrees; drop in cannoli. Let
cook first on 1 side, then the other, until golden. Remove mold from oil;
remove shell, gently, onto toweling to blot; continue until all are done.
Yield:about 50 shells.

Filling: Place Ricotta cheese in bowl; beat, gently, until smooth. Add
sugar; beat again. Fold in remaining ingredients with spoon. Taste for
sugar. Fill cannoli from both ends with small spoon. Sprinkle with nuts
at each end. Dust whole cannoli with powdered sugar. Fill just enough to
serve, as they get soggy. Keep filling refrigerated.

Note: Molds may be obtained in an Italian grocery or may be cut from
7/8" aluminum pipe. Sand edges and use. But molds about 5 1/2" in
length.

-End Recipe Export- From the recipe collection of Fred Towner