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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This dessert is an old Sicilian family recipe passed down from generations. A very sweet dessert that is great all by itself. My family loves them for special Holidays! Ingredients:
pastry |
3 t all- vegetable shortening |
2 cups flour |
4 t granulated sugar |
1/2 tsp cinnamon |
3/4 cup any cooking wine (or water) |
1 egg, slightly beaten |
beaten egg white or milk |
oil for frying |
cardboard cut into an oval 4-5 inches long |
metal cannoli tubes for frying |
filling |
2 cups ricotta cheese- well drained |
1 tsp vanilla |
1 cup powdered sugar (or less if you prefer them to be less sweet) |
1/2 cup mini-chocolate chips |
Directions:
1. Pastry: Cut shortening into flour until mixture resembles coarse crumbs. Add in sugar and cinnamon. Gradually add wine or water (a few drops at a time). Add egg. Mix until pastry holds together (a few extra drops of wine or water may be needed).
2. Form into a ball. Cover. Let rest in a coll place 1-2 hours.
3. Divide dough into quarters. On lightly floured surface roll out dough as thin as possible (about the thickness of a dime.)
4. Place cardboard oval on dough and cut shape with a sharp knife.
5. Loosely wrap each oval piece around the metal tube. Seal the edges where they meet with the beaten egg white or a dab of milk.
6. Deep fry in 2 inches of oil at 400 degrees. Remove when golden brown (approx 1-2 minutes). Watch carefully as they cook very fast. Drain on paper towels.
7. Let cannoli cool briefly before removing forms. Cool completely before filling.
8. Filling: Mix together ricotta cheese, vanilla, powdered sugar, and chocolate chips until blended. Refrigerate until it is time to fill shells. It is best to fill right before serving.
9. Fill each shell and sprinkle with powdered sugar.
10. Cannoli shells can be stored frozen or in a cool spot in a large tin with paper towels for up to 2 months.
11. Once filled keep them in the refrigerator covered for a day or two.
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