Cannoli

By lknowles

Shells can be made ahead and frozen and filled as needed.

Ingredients

• -----Pastry-----
• 2 Cup Flour
• 1 Tsp Salt
• 2 Tbsp Sugar
• 2 Tbsp Soft Butter, Cut Into Small Pieces
• 1 Egg, Beaten
• 10 Tbsp White Wine
• Oil For Frying
• 5 -Inch Long X 1-Inch In Diameter
• Cannoli Forms Or Pieces Of Dowel
• .
• -----Cream Filling-----
• 2/3 Cup Sugar
• 1/2 Cup Flour
• 1/8 Tsp Salt
• 2 Cup Milk, Scalded
• 2 Eggs, Lightly Beaten
• 1/2 Tsp Vanilla Extract
• 1/4 Tsp Almond Extract
• 1 Lb Ricotta Cheese
• 1/2 Cup Powdered Sugar
• 1/2 Cup Candied Fruit, Finely Chopped
• 1 Oz Semisweet Chocolate, Grated

Details

Servings 30

Preparation

Step 1

Prepare pastry. Combine flour and salt in mixing bowl. Make well in center; add sugar, butter, and egg. Add wine; stir with fork until liquid is absorbed. Turn onto floured board; knead until smooth. Divide dough into 4 equal parts; roll on floured surface until 1/16 inch thick. Cut into 3 1/2-inch squares; roll squares diagonally onto forms, overlapping corners. Seal with a little water.
Heat 3/4 inch oil in heavy skillet to 375 degrees F; fry cannolis, 3 at a time, in hot oil. When light golden, remove from oil; slip off of forms as soon as cool enough to handle. Allow to cool completely.
Make filling. Combine sugar, flour and salt in top of double boiler. Slowly stir in scalded milk; cook over boiling water until mixture thickens. Combine 1 cup of mixture with eggs; beat well. Pour mixture back into double boiler; cook, stirring, 3 minutes. Cool; stir in flavoring. (Filling must be cold before adding ricotta.) Beat ricotta and powdered sugar until ricotta is smooth.
Fold in custard, fruit and chocolate. Fill cannoli with small spatula, carefully packing filling. Refrigerate until serving time.

Per Serving: 119.71 Cal (25.10% from Fat, 14.50% from Protein, 60.40% from Carb); 4.22 g Protein; 3.26 g Tot Fat; 1.79 g Sat Fat; 0.21 g Poly Fat; 17.61 g Carb; 0.34 g Fiber; 70.11 mg Calcium; 132.68 mg Sodium; 32. 64 mg Cholesterol