CANNOLI FILLING AND SHELLS

Cannoli Filling and Shells image

Provided by Pat Duran

Time 35m

Number Of Ingredients 14

Previous Next

SHELLS:
1 3/4 c all purpose flour
1/2 tsp salt
2 Tbsp granulated sugar
1 large whole egg plus another yolk
2 Tbsp firm butter,cut into pieces-
1/4 c dry white wine
1 large egg white, slightly beaten - from the 1 yolk above
shortening for frying
FILLING:
2 lb ricotta cheese
1 1/2 c powdered sugar
4 tsp almond or vanilla extract
12 oz chocolate mini chips

Steps:

1. Shells: Into a bowl, sift flour with salt and sugar. Make a hole in the center of mixture and place egg plus the extra yolk and butter in hole. Stir with a fork, working from center out to moisten flour mixture. Add wine, 1 Tablespoon at a time, until dough begins to cling together. Use hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out to 1/16 th inch thick and cut into 3 1/2 inch circles. Roll a circle into an oval and wrap around a metal or wooden form,sealing edge with some egg white. Fry in very hot deep fat about 1 minute until golden. Cool 5 seconds and remove from form. Repeat with all circles. --- Filling: Combine ingredients and fill a pastry bag with filling.(or heavy zip lock bag- cut hole in one corner). Then sprinkle them with powdered sugar. During the holidays I dip the ends in crushed candy canes or fill the cannoli with pistachio pudding. You can also stuff with anything you wish like- egg salad, tuna salad, crab salad, ice cream or pineapple fluff or any jello fluff. Tastes great filled with baked pumpkin custard whipped with Cool Whip, or just the pumpkin custard.