From: Joel.Ehrlich@salata.com (Joel Ehrlich) Reply-To: Joel.Ehrlich@salata.com (Joel Ehrlich) Newsgroups: rec.food.recipes Followup-To: poster Subject: Cannoli Recipe Date: Fri, 21 Apr 1995 18:21:17 GMT Organization: University of Chicago -- Academic Information Technologies Message-ID: Responding to: minerva@uclink2.berkeley.edu (Jennie Marie Dal Busco) JDB> WANTED: Cannoli recipe JDB> Hi:) I'm a second generation Italian who is dying to create this dish JDB> for my family...can anyone help me out? JDB> Thank you in advance....(or, Grazie!) Gladly. There are a number of recipes for this dessert, here's my personal favorite: Cannoli No. 3116 Yields 36 Cannoli 4 Cups All Purpose Flour, 1 Cup Sauterne Sifted 2 Egg Yolks 1 Egg FILLING: 1 Egg Yolk 2 Lb Ricotta 2 Tbls Olive Oil 1 tsp Vanilla 1/2 Lemon, Rind Only, 1/4 Cup Citron, Chopped Fine Grated 1/2 Cup Semi Sweet Chocolate 1/4 tsp Cinnamon, Ground Pieces 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 and 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. Joel ... People who think they know everything really annoy those of us who do! --- Blue Wave/Max v2.12 -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.