Cannoli Forms at Specialty Food America! Inc.

Cannoli Recipe

PASTRY:

3T shortening
2C flour
2T sugar, granulated
1/4t cinnamon
1/4C any cooking wine (i.e. marsala)
1 egg slightly beaten

Beaten egg white or milk
Vegetable oil for frying

Cut shortening into flour mixture until it resembles coarse crumbs. Fold in sugar and cinnamon. Gradually add wine a few drops at a time. Add egg. Mix until pastry holds together. ( A few extra drops of wine may be needed) . Form into a ball, cover, refrigerate 1 to 2 hours. Divide dough into quarters. On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime). Take a piece of cardboard and cut out an oval shape 4 or 5 inches long. Place cardboard on dough and cut shape with knife. Loosely wrap each oval piece around the metal tube. Seal the edges where they meet with beaten egg white or a dab of milk. Deep fry in 2" vegetable oil at 400 deg F. Remove when golden brown, approximately 2 minutes. (Some Italians prefer theirs darker and crispy). Watch carefully as they cook very fast. Drain on paper towels. Let cannoli cool briefly before removing the forms. They must cool completely before filling. Cannoli shells should be stored in a cool spot (seal in a large tin with paper towels). They can be kept for up to two months.

BASIC FILLING

Mix together:
2C Ricotta cheese - well drained
1t vanilla
1/2 to 3/4C powdered sugar - to taste
1/2C grated semi-sweet chocolate

Optional: grated rind of 1/2 lemon and 1/4C pistachio nuts

Refrigerate until it is time to fill the cannoli shells. It is best to fill right before serving. Fill each shell and sprinkle with chopped pistachio nuts. Dust with powdered sugar. Filling will keep for two days in refrigerator.

OTHER BAKE FORMS

Quantity: