>From the Better Recipes website...


Grandma's Cannoli
2 cups unbleached pastry flour or all purpose flour 
2 tablespoons sugar 
2 tablespoons lard 
2 egg yolks 
1/2 teaspoon cinnamon 
1/2 cup white wine 
pinch of salt 
5 quarts canola oil 

Filling for 12 shells: 
1 lb ricotta cheese, drained well in paper towels 
1/4 cup diced candied citron 
3 oz chocolate with hazelnuts, coarsely chopped 
1/2 cup powdered sugar 
1 cup whole milk 
2 tablespoons cornstarch 
2 tablespoons granulated sugar 
1 drop cassia oil 
1/2 cup chopped unsalted pistachiospowdered sugar for dusting filled shells
Dough: Mix flour, sugar, cinnamon and salt in a food processor. Cut in lard by 
pulsing in food processor. The mixture will look like coarse corn meal. Mix egg 
yolks and wine together and add to flour. Mix just until dough comes together. 
Knead dough briefly until smooth. Dough should be moist and supple. Let rest in 
refrigerator one hour. Make a 3 inch square template out of cardboard. Roll out 
1/4 of dough at a time. Roll it a bit less than 1/8 inch thick and cut out 
about 3 inch squares using template and a fluted pie wheel for a fancy edge or 
a knife. You should be able to get about 10 pieces per piece of dough, 40 
total. If you have a pasta machine you can run it through the machine and stop 
at #4 or #5 depending on your machine. Place a cannoli form on a diagonal on 
each square of dough and fold one edge over the other sealing with egg white. 
Heat canola oil in a wok to about 350 degrees. Fry dough wrapped cannoli forms 
in hot oil 3 at a time
 turning them so they brown all over. Fry until light golden brown. Let cool 
for a few minutes and then grab one end of cannoli form with tongs and slide 
shell off very carefully so you don't break the shell or drip hot oil on your 
arm. Remove all shells and rinse forms in cold water to cool them off so you 
can use them again. Dry forms well and repeat with the rest of the dough. 
Filling: Cook milk, granulated sugar and cornstarch until it begins to boil and 
is thick. Remove from heat and strain. Add the drop of cassia oil, mix well and 
let cool. Mix ricotta, cooled cornstarch pudding and powdered sugar with a 
spoon. Gently mix in citron and chocolate. Just before you are ready to serve 
dessert, spoon filling into shells. Dip each end in chopped pistachios and dust 
all shells with powdered sugar.

Notes: The shells will keep for several months stored in a cool place in a 
metal tin.
Number of servings: 12 
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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