Cannoli (cream rolls)
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Cannoli (cream rolls)
  Rolls    Italian    Pasta    Creams  
Last updated 6/12/2012 12:42:53 AM. Recipe ID 1910. Report a problem with this recipe.
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      Title: Cannoli  (cream rolls)
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 Servings
      3 c  Ricotta cheese
  1 1/4 c  Sugar
      2 ts Vanilla extract
    1/2 c  Finely chopped candied
    1/4 c  Semi=sweet chocolate pieces

      3 c  Flour
    1/4 c  Sugar
      1 ts Ground cinnamon
    1/4 ts Salt
      3 tb Shortening
      2    Eggs, well beaten
      2 tb White vinegar
      2 tb Cold water
      2 oz Pistachio nuts
      1    Egg white, slightly beaten
  FOR FILLING:  Combine and beat until smooth (about 10 min. with an
  electric mixer at medium-high speed) Stir in, mixing thoroughly,
  citron and chocolate pieces Place mixture in refrigerator to chill.
  FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut
  shortening in with a pastry blender until pieces are size of small
  peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and
  cold water. Turn dough onto a lightly floured surface and knead until
  smooth and elastic, about 5 to 8 minutes. Use a small amount of
  additional flour if necessary to get a smooth dough. Wrap in waxed
  paper and chill in refrigerator for 30 minutes.
  Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
  diameter).  Set out deep saucepan or automatic deep-fryer. Add
  vegetable oil (or half vegetable oil and half olive oil) and heat to
  360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2
  inches). Blanche in boiling water, then cool and finely chop
  pistachios. Roll chilled dough an lightly floured surface to 1/8 inch
  thickness. Cut with a pastry cutter and the oval pattern. Wrap dough
  loosely around tubes slightly overlapping opposite edges. Seal edges
  by brushing with egg white. press edges together to seal.
  Fry only as many shells as will float uncrowded one layer deep in the
  hot oil.  Fry about 8 minutes or until golden brown, turning
  occasionally in the oil. Drain over the pan before removing to paper
  toweling. Cool slightly and remove tubes, then cool completely.
  Continue forming and frying cannoli shells.
  When ready to serve, fill with the chilled ricotta filling. Sprinkle
  ends with the chopped nuts and dust with confectioners' sugar.
  Yield: About 16 to 18 cannoli

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Recipe ID 1910 (Apr 03, 2005)

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