From: tvogt74288@aol.com (TVogt74288) Reply-To: TVogt74288 Newsgroups: rec.food.recipes Followup-To: poster Subject: Cannoli Recipe Date: Wed, 19 Apr 1995 13:02:07 +0000 Organization: America Online, Inc. (1-800-827-6364) Message-ID: <3n3tof$qol@newsbf02.news.aol.com> 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. MMMMM