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Cannoli I
SUBMITTED BY:
Rosina
PHOTO BY:
KJones
"Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
Original recipe yield 16 - 18 cannoli cookies
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups ricotta cheese
1 1/4 cups white sugar
2 teaspoons vanilla extract
1/2 cup chopped candied citron
1/4 cup semisweet chocolate chips
3 cups all-purpose flour
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs
2 tablespoons distilled white vinegar
2 tablespoons cold water
1 egg white
1/4 cup finely chopped pistachio nuts
1/3 cup confectioners' sugar for decoration
1 cup vegetable oil for frying
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DIRECTIONS
To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill.
To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.
Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.
Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Dec. 30, 2003 by Mark
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Mark
Dec. 30, 2003
The shells were perfect. However, I found using powder sugar was better than regular. I didn't use the Citron as I'm not a fan of it. Next batch, I'll eliminate the chocolate as well and use fruit like is in fruit cake instead, this was the way my Grandmother used to make it. I made a full batch of the shells and resized the recipe down to a few servings for the filling. I'm told shells will stay good for up to 2 mths while filling is only good for 48 hours.
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17 users found this review helpful
The shells were perfect. However, I found using powder sugar was better than regular. I didn't...
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Reviewed on Dec. 29, 2003 by dmf
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dmf
Dec. 29, 2003
Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron. This is the tastiest ever!
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14 users found this review helpful
Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron....
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Reviewed on Feb. 10, 2004 by OCRESERVE
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OCRESERVE
Feb. 10, 2004
I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small choc. chips only & I do not like any flavoring. Granulated sugar will probably make this very watery. Do not mix items together until you are ready to fill the shells.
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6 users found this review helpful
I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small...
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Reviewed on Dec. 24, 2006 by Sue Falk
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Sue Falk
Dec. 24, 2006
I used the shell recipe many years ago. It has a better taste and consistency to it then the ones made with wine. Being Italian I did not follow the filling recipe because we use powdered sugar instead of regular white sugar. But over all everything came out perfect!
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5 users found this review helpful
I used the shell recipe many years ago. It has a better taste and consistency to it then the...
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Reviewed on Jul. 19, 2005 by CANNOLIEATER
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CANNOLIEATER
Jul. 19, 2005
Ricotta must be dry, I drain in a sieve with weight on top over night, I also used powdered sugar as I think it blends better. The dough recipe actually made over 30 shells, I rolled them as thin as I could as they swell up and blister, only take 2-3 mins not 8. I used mixed peel/candied peel not citron but the taste was overpowering so you could not taste the chocolate or the original cannoli taste I first had as a teen, (just the ricotta and sugar and nothing else) I have just made another batch without the fruit or choc, next time I may use 1/2 cup choc and 1/4 cup peel as I think this may balance out the flavours better. I actually have this exact recipe on the back of an old box of cannoli forms made by hoan, I think the 8 mins deef frying was prob an eror and should read 3 as 8 mins would turn them black.
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5 users found this review helpful
Ricotta must be dry, I drain in a sieve with weight on top over night, I also used powdered...
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Reviewed on Apr. 18, 2008 by
KJones
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KJones
Apr. 18, 2008
I am rating the cannoli shells, as I made my own filling. I found the dough to be too dry, so I added an additional 2 tbsp. of water. The dough itself is pretty tough so you have to knead for at least 5 minutes before you get it to the right consistency. Also, make sure you roll them out as thin as you can, which is difficult because of the dough consistency. They should be nice and thin with a little bubbling. The cooking time for me was about 5 minutes, as I only submerged them half way in oil. The recipe itself is good. Nice flavoring, but I'm still on the lookout for the perfect shell recipe!
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2 users found this review helpful
I am rating the cannoli shells, as I made my own filling. I found the dough to be too dry, so...
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Reviewed on Apr. 16, 2006 by
ABPATRICK
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ABPATRICK
Apr. 16, 2006
My shells were a disaster - but the filling was amazing! I used mini chips, and powdered sugar as someone had suggested - very yummy!
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2 users found this review helpful
My shells were a disaster - but the filling was amazing! I used mini chips, and powdered sugar...
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Reviewed on Mar. 9, 2008 by
robsteiger
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robsteiger
Mar. 9, 2008
I bought the shells at the local Italian bakery. The filling was runny, I should have drained the cheese. A little corn starch thickened it right up. The flavor was great. I lucked out and found the citron at the Italian deli.
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1 user found this review helpful
I bought the shells at the local Italian bakery. The filling was runny, I should have drained...
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Reviewed on Feb. 10, 2004 by ChristyK
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ChristyK
Feb. 10, 2004
I'm sorry to say, but this recipe did not turn out well at all. I followed everything to a T, but the cannoli shells were thick and tough. The filling was way to sweet, and chocolate chips were too big. I think if I make this filling again, I will use the powdered sugar and perhaps mini chocolate chips. I will resort to purchasing the cannoli shells the next time. They are crisp and light. Sorry. . . :(
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1 user found this review helpful
I'm sorry to say, but this recipe did not turn out well at all. I followed everything to a T,...
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Reviewed on Sep. 17, 2007 by Dragenflie
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