Chocolate Filled Cannoli (cannoli Ciccolati) Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
3 cup: All-purpose flour, sifted
1: Egg white, slightly beaten
1 1/2 cup: Sugar,
3 cup: Ricotta cheese, or dry
1 tsp: Cinnamon,
-- cottage cheese,
1/4 tsp: Salt,
2 tsp: Vanilla,
3 tbsp: Shortening,
1/4 cup: Cocoa,
2: Eggs, well beaten
1 cup: Toasted pecans, chopped
2 tbsp: White vinegar,
Confectioners sugar,
2 tbsp: Cold water,
Directions:
Recipe by: Foods from Foreign Nations - ISBN 0-87197-113-5
Sift flour, 1/4 cup sugar, cinnamon and salt together; cut in
shortening. Stir in eggs. Blend in vinegar and cold water, 1 Tbs at a
time. Turn onto a lightly floured surface; knead until smooth, about
5 to 8 mins. Wrap in waxed paper; chill for 30 mins. Roll dough out
1/8 inch thick. Cut into 6 x 4-inch ovals. Fold 6-inch lengths of
heavy-duty aluminum foil in thirds and roll to 1-inch diameters. Wrap
dough ovals loosely around foil. Seal edges of dough by brushing with
egg white and pressing together. Fry in deep hot fat until golden
brown. Drain on paper towels. Cool slightly; remove foil. Cool
completely; store in airtight container until ready to serve. Combine
cheese, remaining 1 1/4 cups sugar, vanilla, and cocoa; beat with
mixer or blend in blender until smooth. Add 1/2 cup chopped pecans.
Chill. Fill crispy cylinders of fried pastries with cheese mixture.
Dip ends in chopped pecans; dust with confectioners sugar. Serve
immediately. Yield: 16-18 cannoli.
Source: Foods from Foreign Nations, Favorite Recipes of HOME ECONOMICS
TEACHERS, published 1977 by Favorite Recipe Press, P.O. Box 77,
Nashville, Tenn. 37202
Source from luhu.jp
Sift flour, 1/4 cup sugar, cinnamon and salt together; cut in
shortening. Stir in eggs. Blend in vinegar and cold water, 1 Tbs at a
time. Turn onto a lightly floured surface; knead until smooth, about
5 to 8 mins. Wrap in waxed paper; chill for 30 mins. Roll dough out
1/8 inch thick. Cut into 6 x 4-inch ovals. Fold 6-inch lengths of
heavy-duty aluminum foil in thirds and roll to 1-inch diameters. Wrap
dough ovals loosely around foil. Seal edges of dough by brushing with
egg white and pressing together. Fry in deep hot fat until golden
brown. Drain on paper towels. Cool slightly; remove foil. Cool
completely; store in airtight container until ready to serve. Combine
cheese, remaining 1 1/4 cups sugar, vanilla, and cocoa; beat with
mixer or blend in blender until smooth. Add 1/2 cup chopped pecans.
Chill. Fill crispy cylinders of fried pastries with cheese mixture.
Dip ends in chopped pecans; dust with confectioners sugar. Serve
immediately. Yield: 16-18 cannoli.
Source: Foods from Foreign Nations, Favorite Recipes of HOME ECONOMICS
TEACHERS, published 1977 by Favorite Recipe Press, P.O. Box 77,
Nashville, Tenn. 37202
Source from luhu.jp