mitchell
Crash Test Dummy
Fillings:
2 pounds ricotta cheese
2 cups heavy cream
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
1/2 cup milk chocolate, chopped or mini chocolate chips
Shells:
3 cups all-purpose flour
1/2 teaspoon cinnamon
4 tablespoons sugar
1/3 cup butter, softened
2 eggs
1/3 cup Chablis or dry white wine
1 egg white, slightly beaten
Vegetable oil for frying
Toppings:
1/2 cup pistachio nuts, chopped
1/2 cup milk chocolate, chopped or mini chocolate chips
Powdered sugar placed in a shaker
To make the filling, place the ricotta cheese into a food processor and blend until very smooth and creamy. Mix in the sugar and vanilla. With an electric mixer whip the cream until stiff, then fold into the ricotta mixture adding chocolate at this point to the mixture. Refrigerate for 4 hours before using.
To make the shells, mix the flour, sugar and cinnamon into a bowl and cut in the butter. Add the eggs and wine, a little at a time. Stir until it forms a dough like substance. Knead on a lightly floured board until a smooth texture has developed. Divide in half forming 2 balls. Cover with a towel or cheese cloth and let stand for 30 minutes. Roll out each half until no more than a 1/8 inch thick and cut into 3 1/2 inch circles with a pastry cutter. Wrap each circle around an aluminum Cannoli tube (see my note on this below). Dab edges with the egg white to seal; press firm but lightly together. Dip in 2 inches of preheated oil (360 degrees) until lightly golden brown; this just takes a second or two. Take out and cool slightly on a paper towel before sliding gently off tube. When all of the shells are done and cooled, begin filling the tubes carefully with the filling mixture. Be sure to leave some mixture sticking out of each end some. Then dip each end into the nuts and chocolate. Sprinkle shell with the powdered sugar. (Makes approx. 4 dozen)
Note: Cannoli tubes can be purchased or made from aluminum tubing from a hardware store that is 3/4 to 1 inch round in diameter and cut into 5 inch lengths or tubes can be made from aluminum pie pans that are cut into a 5 inch square and folded to form a tube 3/4 or 1 inch around. The pie pan ones though do not hold up for long.
2 pounds ricotta cheese
2 cups heavy cream
1 1/2 cups powdered sugar
2 tablespoons vanilla extract
1/2 cup milk chocolate, chopped or mini chocolate chips
Shells:
3 cups all-purpose flour
1/2 teaspoon cinnamon
4 tablespoons sugar
1/3 cup butter, softened
2 eggs
1/3 cup Chablis or dry white wine
1 egg white, slightly beaten
Vegetable oil for frying
Toppings:
1/2 cup pistachio nuts, chopped
1/2 cup milk chocolate, chopped or mini chocolate chips
Powdered sugar placed in a shaker
To make the filling, place the ricotta cheese into a food processor and blend until very smooth and creamy. Mix in the sugar and vanilla. With an electric mixer whip the cream until stiff, then fold into the ricotta mixture adding chocolate at this point to the mixture. Refrigerate for 4 hours before using.
To make the shells, mix the flour, sugar and cinnamon into a bowl and cut in the butter. Add the eggs and wine, a little at a time. Stir until it forms a dough like substance. Knead on a lightly floured board until a smooth texture has developed. Divide in half forming 2 balls. Cover with a towel or cheese cloth and let stand for 30 minutes. Roll out each half until no more than a 1/8 inch thick and cut into 3 1/2 inch circles with a pastry cutter. Wrap each circle around an aluminum Cannoli tube (see my note on this below). Dab edges with the egg white to seal; press firm but lightly together. Dip in 2 inches of preheated oil (360 degrees) until lightly golden brown; this just takes a second or two. Take out and cool slightly on a paper towel before sliding gently off tube. When all of the shells are done and cooled, begin filling the tubes carefully with the filling mixture. Be sure to leave some mixture sticking out of each end some. Then dip each end into the nuts and chocolate. Sprinkle shell with the powdered sugar. (Makes approx. 4 dozen)
Note: Cannoli tubes can be purchased or made from aluminum tubing from a hardware store that is 3/4 to 1 inch round in diameter and cut into 5 inch lengths or tubes can be made from aluminum pie pans that are cut into a 5 inch square and folded to form a tube 3/4 or 1 inch around. The pie pan ones though do not hold up for long.