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Ingredients
- 3 c. Ricotta cheese
- 1 1/4 c. Sugar
- 2 tsp Vanilla extract
- 1/2 c. Finely minced candied Citron
- 1/4 c. Semi=sweet chocolate pcs
- 3 c. Flour
- 1/4 c. Sugar
- 1 tsp Grnd cinnamon
- 1/4 tsp Salt
- 3 Tbsp. Shortening
- 2 x Large eggs, well beaten
- 2 Tbsp. White vinegar
- 2 Tbsp. Cool water
- 2 ounce Pistachio nuts
- 1 x Egg white, slightly beaten
Directions
- FOR FILLING: Combine and beat till smooth (about 10 minutes. with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pcs Place mix in refrigerator to chill.
- FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender till pcs are size of small peas. Stir in Large eggs. Blend in, a Tbsp. at a time, the vinegar and cool water. Turn dough onto a lightly floured surface and knead till smooth and elastic, about 5 to 8 min. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and refrigeratein refrigerator for 30 min.
- Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or possibly automatic deep-fryer. Add in vegetable oil (or possibly half vegetable oil and half extra virgin 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 cold 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 warm oil. Fry about 8 min or possibly till golden, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cold slightly and remove tubes, then cold completely.
- Continue forming and frying cannoli shells.
- When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the minced nuts and dust with confectioners' sugar.
- Yield: About 16 to 18 cannoli
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 766 | |
| Calories from Fat 238 | 31% |
| Total Fat 26.59g | 33% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 2.14g | |
| Cholesterol 151mg | 50% |
| Sodium 289mg | 12% |
| Potassium 360mg | 10% |
| Total Carbs 106.89g | 29% |
| Dietary Fiber 3.2g | 11% |
| Sugars 51.84g | 35% |
| Protein 25.51g | 41% |
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