Ingredientes
- 1¾ Cups Flour, approximately
- 1 Tablespoon Sugar
- ¼ Teaspoon Salt
- 1 Teaspoon Cinnamon
- 3 Tablespoons Wine Vinegar
- 1 Egg
- 1 Tablespoon Butter Or Margarine, at room temperature
- 1 Pound Ricotta Cheese
- ½ Cup Confectioner's Sugar
- ¼ Teaspoon Vanilla Extract
- 2 Tablespoons Finely Minced Candied Orange Peel (optional)
- 3 Tablespoons Chocolate
- ½ Teaspoon Cinnamon
- 2 Tablespoons Orange Curacao (optional)
- 1 Egg White, to brush
- ¼ Cup Chopped Pistachio, or
- Other Nuts To Garnish (optional)
- 1 Tablespoon Confectioner's Sugar, to sprinkle
- Oil, for deep frying
Preparação
- Use your electric mixer. In a mixing bowl measure 1 cup flour,
- sugar, salt and cinnamon.. Attach bowl and dough hook. Turn to medium−slow
- speed and blend for approximately 45 seconds. With the mixer running, add
- vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add
- remaining flour, ¼ cup at a time, as needed to make a dough that clings to
- the hook.
- Knead for 5 minutes. If dough clings to the sides of the bowl, add
- sprinkles of flour. Dough will be smooth and elastic.
- Wrap the soft dough in foil or plastic and refrigerate to relax and chill
- for at least 1 hour.
- Heat at least 2 inches of vegetable oil to 375 degrees.
- Place dough on a floured work surface and roll extremely thin−− 1/16 inch
- or less! Don't rush. When the dough pulls back, allow it to relax. If it
- softens and sticks, return it to the frig for 5 or 10 minutes. Cut 4½
- inch circles (size of a many small margarine tub lids!) Roll the dough
- scraps out and continue until all dough is used. You should have 12 to 14
- circles.
- Cannoli 20
- When the circles are cut, roll again just before placing on the cannoli
- tubes. This will give them an oval shape, about 5 inches by 4½ inches.
- Place the dough so that its longest dimension is the length of the metal
- tube. Brush the tip of the dough with egg white to seal. Toll dough on the
- tube.
- Deep frying. The length of time will depend of the thickness of the
- shells. A very thin shell will need about 2 minutes. A thicker shell could
- require up to 6 minutes. Fry two or three at a time. Turn over once during
- frying. Fry until golden brown. Remove with tongs. Cool for a few minutes
- and then push the tubes free to use again. Cool shells completely before
- filling.
- Filling:
- Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an
- electric mixer until smooth, about 5 minutes. Add confectioners' sugar,
- vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue
- beating another 4 or 5 minutes. Refrigerate until ready to fill shells.
- Use a small spoon to stuff the filling into the shells. Dip the ends in
- chopped nuts. Sift confectioners' sugar over the shells and serve.
- Unfilled shells can be stored in a cool, dry place for three to four
- weeks, or frozen for three months.
