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Cannolis
Serves 24
Shells
- 4 cups sifted all-purpose flour
- 1/4 tsp salt
- 3 tbsp butter, softened
- 2 egg yolks
- 3/4 cup white wine
To make shells, mix flour, sugar and salt in a bowl. Cut in butter. Add egg yolks; stir with a fork. Stir in wine, 1 tablespoon at a time, with a fork until dough clings together. Form a ball with the dough and let stand for 30 minutes.
Roll dough almost paper thin on a well-floured surface. Using the rim of a margarita glass (3 to 4-inches in diameter), make circle imprints into rolled dough. Using a paring knife, make sure circles are cut all the way through. Roll each circle around a metal cannoli tube, overlapping the ends and pressing to seal, flaring out the edges slightly.
Fry one or two at a time in hot, melted shortening (about 360°) for approx. 1 minute, turning to brown all sides. Remove from hot grease and drain on paper towels, seam side down. Let cool 1 to 2 minutes before removing metal tube. Leave cannoli shells on paper towel, seam side down, to cool completely.
NOTE: As a time saver, pre-made shells can be purchased from Italian delis or on the Internet at Amazon.com. If making shells from scratch, you can use a well-floured 1-1/2 to 2-inch diameter wooden dowel as a cannoli tube substitute. Shells can be stored in an airtight container for several days.
Filling
- 4 cups whole milk ricotta cheese
- 1-1/2 cups powdered sugar
- 1 tbsp vanilla extract
- 1/3 cup finely chopped maraschino cherries
- 1/4 cup semi-sweet mini chocolate chips
- 1 cup heavy whipping cream (optional)
For filling, drain ricotta chees over cheesecloth if watery. Combine ricotta cheese, powdered sugar and vanilla extract, mix well. Squeeze maraschino cherries well with paper towels to remove ALL liquid. Fold in cherries and chocolate chips into the ricotta mixture, being careful not to overmix.
Optional: For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks and fold into filling mixture.
Chill filling for about 30 minutes before piping (using a pastry bag) into cooled cannoli shells.
You may garnish the cannoli by sprinkling powdered sugar on top. Whipped cream, a cherry and shaved chocolate also make good garnishes.
Keep refrigerated until time of serving.
