- 3 C. full fat ricotta cheese
- 1 1/4 C. powdered sugar
- 1/2 C. pistachios, finely chopped
- (Optional) Citron to taste
- 1/4 C. semi-sweet chocolate chip pieces
- 3 C. flour
- 1/4 C. white sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 3 Tbs. shortening
- 2 eggs, well beaten
- 2 Tbs. white vinegar
- 2 Tbs. cold water
- 2 oz. pistachios, finely chopped
- 1 egg white, slightly beaten
- For frying cannoli pastry:
- 1/2 C. olive oil
- 1/2 C. vegetable oil
Mix together filling ingredients and chill overnight.
For pastry, sift together flour, white sugar, cinnamon, and salt. Now fold in shortening. Mix rest of pastry ingredients into the mixture. and let chill for 30 minutes.
The dough should have hardened slightly. Roll out on slightly floured surface. Using an oval cookie cutter, cut the pastry into circles about the size of a softball. Wrap pastry circles around Cannoli tubes. Seal edges with egg white. Fry in pan with 1/2 C. olive oil and 1/2 C. vegetable oil until pastry skin begins to bubble and brown. Remove from pan once desired crispiness is achieved.
Remove shells from Cannoli tubes and sift with powdered sugar. Fill shells with Cannoli filling 5 minutes before eating. Shells can be filled using a standard Pastry Bag. Do not let sit for too long or they will go soggy.
Recipe taken from Pickled Beef Food Blog: http://pickledbeef.blogspot.com/2005/12/cannoli-recipe.html