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Cannoli Recipe
http://www.cookaholics.org/viewtopic.php?f=13&t=2081		 Page 1 of 1
Author:  Lu1 [ Wed Feb 29, 2012 3:35 pm ]
Post subject:  Cannoli Recipe
I've had many requests to make Cannolis. I've never made them before and would love to try. Does anyone have a great recipe?
Thank you!

Lu
Author:  jeanf [ Wed Feb 29, 2012 4:00 pm ]
Post subject:  Re: Cannoli Recipe
Lu, I have had this on my "to try" list forever. http://www.canadianliving.com/food/baking_and_desserts/cannoli_tartlets.php
Author:  fitzie [ Wed Feb 29, 2012 5:17 pm ]
Post subject:  Re: Cannoli Recipe
I personaly don't care for cannolis but this is in the Daughters of Columbus Cookbook and people swear by it. I don't know how many it makes, recipe doesn't say

Cannoli Shells & Fillings
Shells:
Sift together 4 cups flour, 3 Tbsp sugar and a pinch of salt
Work 3/4 cup lard into the flour mixture until crumbly.
Add 3/4 cup milik and mix the dough well.
Roll out until thin as a dime. Cut into 3-1/2" circles.
Wrap dough around a cannoli tube and seal with beaten egg white.
Fry in deep fat until golden brown.
Remove with a long handled fork and drain on absorbent paper.

Filling:
Beat 2 lbs. well drained Ricotta cheese with 1 cup sugar until smooth. Do not overbeat.
Add 1 tsp. vanilla and 1 Tbsp. finely minced citron.
Fold in 1 cup stiffly beaten cream.
Refrigerate overnight.

When ready to serve, add 1/2 cup Hershey bar cut into bits.
You can also add Maraschino cherries, cut up and blotted dry or chopped nuts.
Fill shells and sprinkle tops with powdered sugar.

Fitzie
Author:  phoenix [ Wed Feb 29, 2012 10:37 pm ]
Post subject:  Re: Cannoli Recipe
Thanks, Fitzie,
Interesting that the recipe does not call for wine or liquor which many recipes do. There's a special kind of ricotta that is hard to get in the US which is said to be the stuff often used. I'll have to look up my collected recipes.
Nancy

Ah it's impastata ricotta, a much drier cheese.
Author:  Lu1 [ Wed Feb 29, 2012 11:16 pm ]
Post subject:  Re: Cannoli Recipe
Thanks so much...looks interesting and yummy!

Lu
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