Cannoli are a great Italian dessert and she says she's developed by Sicilians in Palermo, Italy. These wafers are fried with a mixture of ricotta, candied fruit, chocolate filled, and other ingredients, and they are very, very tasty! Sicilians are said to have created this great dessert recipe, and I think that they simply delicious. I hope that this recipe is relatively easy to follow. You need some kind of dowel or metal tube that you will use your cannoli formMussels. If you have a 3 ½ inch in diameter ring or even have a 3-inch ring, you will this need to form the shape of the tank, too. You need to swim a deep fryer or a pan that is deep enough for these shells in oil.
Ingredients for Cannoli Shells:
3 cups unsifted flour
1 / 4 teaspoon cinnamon
1 / 2 teaspoon salt
3 tablespoons granulated sugar
2 eggs
2 tablespoons butter cut into small cubes Company
1 / 4 cup goodMarsala
1-2 egg whites, slightly beaten
First thing is the flour with salt, sift cinnamon and granulated sugar. They make a well in the middle of the sifted flour mixture. In the middle of the fountain you made you have to add the egg and butter and start mixing with a fork. They will take over the egg mixture with the work of the center to the outside fork, on a moist egg with the flour mixture. You will then add your Marsala wine slowlytogether until the dough begins to come like a playdough mixture. You will then begin to form the dough with your hands the dough into a dough ball. It refers to it and let the dough for about 10-15 minutes.
If you have a stainless area to large, if not, you will need a plank of wood work. You need to easily dust the area you plan on working with a small amount of flour. You will then roll the dough into 1 / 4 inch thickness. They will then use your 3 ½Rings and cut the cannoli shell circles. They will then use a rolling pin on the circles in rectangles or ovals role. They will then take your dowels or tubes and wrap the dough around cannoli forms. You will receive your whisk egg white, and seal your dough edges with a brush or very clean hands if you do not brush. They are then rolled up ever so slightly the ends so that they have a very faint lip or ring on the edge of the cooked product.
At some point, if you are ready to take yourShells into the oil for cooking them, you are your oil to around 350 degrees heat. Once there at the right temperature to fry two or three starts at a time in deep hot fat for about 1 minute or until lightly golden. Remove with tongs to drain on paper towels, you will leave to cool for about 30 seconds to a minute and then slip cannoli form, holding shell carefully so you do not break. Cool shells before filling. Let it hang while you will begin to make yourFilling.
Cannoli filling ingredients:
3 lb. ricotta that had moisture removed
2 1 / 2 cup powdered sugar
1 / 4 cup of semi-sweet chocolate pieces or grated sweet chocolate
1 / 4 cup candied cherries, finely chopped
1 / 2 teaspoon cinnamon
1 / 2 cup chopped pistachios
Confectioners sugar to dust each of the finished Cannoli's maybe about 1 / 2 cup
The first thing you want is to take your ricotta andPlace in cheesecloth and wrap it into a ball and then you will tie a knot in the upper part of the ball that you have made to bind. You want to keep overnight if possible, the water from the ricotta drain. If you hang a way to the ball of cheese in the fridge, that would be best. You need to have a bowl under the cheese to drain all the moisture starting the ricotta. The shells that you have hole for a couple of days, if you want to make it in stages.They are worth the wait and the time to make these little delicacies.
First you will take the drained ricotta and add to the bowl and they work for one or two minutes to make it smoother. You will begin to gently combine the cheese, and give the sugar in a bowl and fold in with a spatula until you get a light, airy blend of ingredients. Fold begins in the candied fruit and chopped chocolate very gently. You will then begin the cheese filling into the spoona pastry bag or a large Ziploc if you do not have a pastry bag. You will then turn the top into a knot to keep the filling from emerging, and fill each of the cannoli shells, sprinkled the filling from both ends.
If you filled all the shellfish you dip the ends of the cannoli in the pistachios. They will then arrange all the cannoli on a plate and sprinkle with a little powdered sugar, and they are ready. If you want to garnish you can save some of thecandied cherries and it was applied to the center of each cannoli after the icing sugar. Then serve and enjoy.
