2additional beaten egg for binding the cannoli together
2qtsoil (canola or peanut oil)
Cannoli Filling (Vanilla)
232 ounce container of Galbani Ricotta
1 ½cupsto 1 cup powdered sugar
4(or more) sprinkles of cinnamon
1 ⅓cupsmini Chocolate chips
2tbspfinely chopped citron (optional)
Cannoli Filling (Chocolate)
1of the already mixed vanilla cannoli filling
1cupchocolate chips melted
4tbsphalf and half or whipping cream
1
Mix together the flour, sugar, and salt. Once combined, add the Crisco, mixing it with your fingers. Once it’s pebbly, like pie dough add the eggs and wine. Mix well with your hands until combined. Wrap the dough in plastic so it doesn’t dry out.
2
In a large skillet or deep fryer, pour about 40 oz of oil. Heat it to 375 degrees and lightly grease the outside of 6 metal cannoli tubes.
3
While the oil is heating, place the ricotta in a bowl and blend it with the powdered sugar. Sprinkle a dash or two of cinnamon and mix thoroughly. Add the mini chocolate chips. Next, take one half of the ricotta mixture and set it aside. Melt the 1/2 cup of chocolate chips in the microwave. Once melted, add the half and half or whipping cream to the melted chips to make a smooth mixture, then blend it into the set aside half of the ricotta filling. Place the chocolate and vanilla ricotta fillings in separate containers in the refrigerator until ready to fill the cannoli.
4
Take 1/4 of the dough and roll it to pie crust thickness, or slightly thinner, about 1/8 inch. With a rolling cookie cutter, cut a circle in the dough about six inches in diameter. Wrap it around the cannoli tube and where it overlaps, rub some of the beaten egg to seal the cannoli shell together. (I just sat the tube on the dough and rolled so it just met the edges, eyeballing how much dough I would need. It doesn’t need to overlap too much — that was my mistake with the first several I fried.)Then carefully place the dough-covered tube into the hot grease. Let it fry for about 3 minutes or until it’s golden brown. Carefully remove it from the pan. You can cook a few at once, but I didn’t do more than three, so I could keep an eye on them.
5
Once the tubes have cooled enough to touch, gently remove the metal cylinders, grease their outsides and make more cannoli until the dough is all used up.
6
Now comes the fun part. Find 2 clean plastic Ziplock bags. (Or use pastry bags.) Fill one with chocolate filling and one with vanilla. Snip off one end of the plastic bag and squeeze it to squirt the ricotta filling into separate ends of the cannolo, making it one half chocolate and one half vanilla. (One is a cannolo, multiple are cannoli in Italian.)
7
Sprinkle the cannoli with powdered sugar and serve. Do not fill until ready to serve because they get soggy.
If you like, you can dip the ends into chocolate chips or pistachios, but I like them plain. Enjoy!
Ingredients
Cannoli Shells
5cupsflour
2tbspsugar
2tspsalt
1cupButter Flavor Crisco
2tbspButter Flavor Crisco
4eggs
6ozwhite wine
2additional beaten egg for binding the cannoli together
2qtsoil (canola or peanut oil)
Cannoli Filling (Vanilla)
232 ounce container of Galbani Ricotta
1 ½cupsto 1 cup powdered sugar
4(or more) sprinkles of cinnamon
1 ⅓cupsmini Chocolate chips
2tbspfinely chopped citron (optional)
Cannoli Filling (Chocolate)
1of the already mixed vanilla cannoli filling
1cupchocolate chips melted
4tbsphalf and half or whipping cream
Directions
1
Mix together the flour, sugar, and salt. Once combined, add the Crisco, mixing it with your fingers. Once it’s pebbly, like pie dough add the eggs and wine. Mix well with your hands until combined. Wrap the dough in plastic so it doesn’t dry out.
2
In a large skillet or deep fryer, pour about 40 oz of oil. Heat it to 375 degrees and lightly grease the outside of 6 metal cannoli tubes.
3
While the oil is heating, place the ricotta in a bowl and blend it with the powdered sugar. Sprinkle a dash or two of cinnamon and mix thoroughly. Add the mini chocolate chips. Next, take one half of the ricotta mixture and set it aside. Melt the 1/2 cup of chocolate chips in the microwave. Once melted, add the half and half or whipping cream to the melted chips to make a smooth mixture, then blend it into the set aside half of the ricotta filling. Place the chocolate and vanilla ricotta fillings in separate containers in the refrigerator until ready to fill the cannoli.
4
Take 1/4 of the dough and roll it to pie crust thickness, or slightly thinner, about 1/8 inch. With a rolling cookie cutter, cut a circle in the dough about six inches in diameter. Wrap it around the cannoli tube and where it overlaps, rub some of the beaten egg to seal the cannoli shell together. (I just sat the tube on the dough and rolled so it just met the edges, eyeballing how much dough I would need. It doesn’t need to overlap too much — that was my mistake with the first several I fried.)Then carefully place the dough-covered tube into the hot grease. Let it fry for about 3 minutes or until it’s golden brown. Carefully remove it from the pan. You can cook a few at once, but I didn’t do more than three, so I could keep an eye on them.
5
Once the tubes have cooled enough to touch, gently remove the metal cylinders, grease their outsides and make more cannoli until the dough is all used up.
6
Now comes the fun part. Find 2 clean plastic Ziplock bags. (Or use pastry bags.) Fill one with chocolate filling and one with vanilla. Snip off one end of the plastic bag and squeeze it to squirt the ricotta filling into separate ends of the cannolo, making it one half chocolate and one half vanilla. (One is a cannolo, multiple are cannoli in Italian.)
7
Sprinkle the cannoli with powdered sugar and serve. Do not fill until ready to serve because they get soggy.
If you like, you can dip the ends into chocolate chips or pistachios, but I like them plain. Enjoy!
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