FILLING
DOUGH
REST
I found this recipe in "Ciao Italia" by Mary Ann Esposito. I hope it is
what you are looking for. I have never made this myself. My grandmother-all
Italian- makes homemade cannolis. They are so delicious.
In a bowl, combine all the filling ingredients and mix well. Refrigerate,
covered, until ready to fill the cannoli shells.
To make the dough, place the flour in a bowl or food processor. Add the
butter and sugar and mix with a fork, or pulse, until the mixture resembles
coarse meal. Slowly add the 1/4 c of wine and shape the mixture into a
ball; add a little more wine if the dough appears too dry. It should be
soft but not sticky. Knead the dough on a floured surface until smooth,
about 10 minutes. Wrap the dough and refrigerate for 45 minutes.
Place the chilled dough on a floured work surface. Divide in 1/2. Work with
1/2 at a time, keep the remaining dough refrigerated. Roll the dough out to
a very thin long rectangle about 14 inches long and 3 inches wide, either
by hand or using a pasta machine set to the finest setting. Cut the dough
into 3-inch squares. Place a cannoli form diagonally across 1 square. Roll
the dough up around the form so the points meet in the center. Seal the
points with a little water. Continue making cylinders until all the dough
is used. In an electric skillet, heat the oil to 375 degrees. Fry the
cannoli 3 or 4 at a time, turning them as they brown and blister, until
golden brown on all sides. Drain them on brown paper. When they are cool
enough to handle, carefully slide the cannoli off the forms.
To serve, use a long iced tea spoon or a pastry bag withut a tip to fill
the shells. Dip the ends into colored sprinkles, arrang them on a tray, and
sprinkle confectioner's sugar over the tops. Serve at once.
You will need to purchase the metal cannoli forms in a kitchen store.
Posted to recipelu-digest Volume 01 Number 522 by Queenliest
<Queenliest@aol.com> on Jan 14, 1998
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