Traditional Cannoli Shells
(Makes about 18)
3 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons shortening
2 eggs, well beaten
2 tablespoons white vinegar
2 tablespoons cold water
1 egg white, slightly beaten
Vegetable oil for deep frying
Sift together flour, sugar, cinnamon, and salt.
Cut shortening in with a pastry blender until the pieces are the size of small peas.
Stir in eggs. Blend in the vinegar and cold water.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Add additional flour, if needed, to get a smooth dough.
Wrap in plastic wrap and refrigerate 30 minutes.
Set out 6 aluminum cannoli tubes.
Heat oil in a deep saucepan to 360 degrees F.
Cut an oval shaped pattern from cardboard about 6×4-inches.
Roll chilled dough on a lightly floured surface to 1/8-inch thickness.
Place the cardboard pattern on dough and cut out as many as will fit on the dough.
Wrap dough loosely around tubes slightly overlapping opposite ends.
Seal ends by brushing with egg white and pressing together.
Fry only as many shells as will float uncrowned in the hot oil.
Fry until light golden brown, 3-4 minutes.
Remove cannoli shells to paper towels to drain.
Cool slightly and remove the tubes. Cool shells completely.
Continue forming and frying cannoli shells.
Using a pastry bag or a small spoon, fill the shells with the filling from both ends.
Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners’ sugar.
Traditional Ricotta Cannoli Filling
4-1/2 cups ricotta cheese
1 cup sugar
1 tablespoon vanilla
1/2 cup mini chocolate chips or candied fruit
1/2 cup pistachio nuts,coarsely chopped
Confectioners sugar for dusting
Combine ricotta, sugar, and vanilla. Beat until smooth.
Stir in chocolate chips or candied fruit.
After filling the cannoli shells, dip the ends in chopped pistachios.
Dust the top of the cannolis with confectioners’ sugar.
10 lbs. impostatta cheese (aka dry ricotta)
1 lb powdered sugar
2 lemons, juiced and zested
2 limes, juiced and zested
8 oz. triple sec
2 oz. grappa
1 lb. grated chocolate
Cream cheese and sugar in mixing bowl for 10 minutes on 2nd speed until light and fluffy. Add juice, zest, and liquors and continue to beat with paddle attachment until smooth. Add chocolate all at once and mix for a second or two only. Over mixing will make cannoli cream dark in color. Reserve for future use under refrigeration. When cheese gets cold it will thicken.