Ingrédients pour Cannoli Shells And Ricotta Cream Filling
- Whole Milk Ricotta Cheese
- Powdered Sugar
- ½ cup granulated sugar
- Vanilla Extract
- ½ teaspoon cinnamon oil
- Milk Chocolate Candy Bars With Almonds
- 2 large eggs
- 2 tablespoons ice water
- 2 cups all-purpose flour
- ½ teaspoon salt
- Unsweetened Cocoa Powder
- Ground Cinnamon
- Crisco Shortening
- Egg White
- 4 quarts peanut oil
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Comment préparer Cannoli Shells And Ricotta Cream Filling
- **Prepare the Ricotta (Start 3 days before):** Place 2 lbs ricotta cheese in a colander lined with cheesecloth. Set the colander over a large bowl and refrigerate for at least 48 hours to drain excess liquid.
- **Make the Cannoli Shells Dough:**
- In a small bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons ice water.
- In a large bowl, combine 2 cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon ground cinnamon.
- Cut in 1 cup shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center and pour in the wet ingredients. Mix until just combined. If the dough is too dry, add 1-2 tablespoons ice water at a time until it comes together.
- Turn the dough out onto a lightly floured surface and knead for 3 minutes until smooth.
- Form the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30-60 minutes.
- Divide the dough into 4 equal pieces. Roll each piece out using a pasta machine or rolling pin to a very thin sheet, about the thickness of construction paper.
- Cut the dough into 4 ½-inch circles.
- Wrap unused dough circles in plastic wrap to prevent drying.
- **Fry the Cannoli Shells:** Heat 4 quarts of peanut oil to 375°F (190°C) in a large, heavy-bottomed pot fitted with a deep-fry thermometer. Oil the cannoli tubes by briefly submerging them in hot oil.
- Wrap each dough circle around a cannoli tube, overlapping the edges and sealing with a little egg white. Do not stretch or pull the dough tightly.
- Carefully lower a few cannoli tubes into the hot oil, being careful not to overcrowd the pot. Fry for about 2 minutes per side, turning until golden brown.
- Remove the cannoli tubes with tongs and let them drain on a wire rack set over a baking sheet lined with paper towels.
- While still warm, gently twist and slide the cannoli shells off the tubes.
- Let the shells cool completely on the rack overnight.
- Store cooled cannoli shells in an airtight container at room temperature for up to 2 months.
- **Make the Ricotta Filling:**
- In a large bowl, beat the drained ricotta cheese with a wire whisk until smooth and creamy.
- Add 1 ½ cups confectioners’ sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon oil. Blend until smooth and creamy.
- Gently stir in ½ cup mini chocolate chips.
- Refrigerate the filling for at least 48 hours before serving. Freeze any leftover filling for later use. Thaw in the refrigerator overnight.
- **Assemble the Cannoli:**
- Using a knife, gently fill the cannoli shells with the ricotta filling.
- Arrange the cannoli on a serving platter and dust with confectioners’ sugar.
- Serve immediately. Mangiare, mangiare!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
72g
Fat
73g
Carbs
8g
