Italian Canole Recipes?

Question

please give me some! i'd really appreciate it:)

Answer 1

Cannoli

14 tablespoons sifted confectioner's sugar
2 Tbsp butter
1 egg
1 cup sifted all-purpose flour
3 Tbsp cream sherry
1 Tbsp wine vinegar
Fat for deep frying (half olive oil & half vegetable shortening)
1 lb ricotta
1/4 lb diced mixed candied fruits
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 Tbsp heavy cream, or more.

Mix together 2 Tbsp of the sugar, butter, egg, flour, sherry and vinegar. If too stiff, add a little water. Let dough stand at room temperature for 30 minutes.

Cut dough in pieces about size of walnut. Roll out each piece to an oval shape. Wrap each around an oiled wooden stick about 1" diameter and 6" long. Seal the edge with a drop of cold water.

Heat the fat to 365º of a frying thermometer.

Gently remove stick and drop each rolled wafer into fat. Fry until golden brown. Lift out carefully, drain. Place on rack to cool.

Drain ricotta. Be sure it is cold and dry, but not iced. Mix it with remaining confectioners' sugar, candied fruits, vanilla, cinnamon and cream. If mixture is too thick, add a little more cream. Mix well.
Fill the cooled cannoli.
Refrigerate until ready to serve.

Serves 12

Answer 2

ITALIAN CANNOLI

Ingredients

(16 servings)


FILLING:
1 1/2 c Whole-milk ricotta cheese; well drained
3 tb Sugar
1 1/2 ts Cinnamon
1 1/2 c Milk chocolate; coarsely chopped
1/4 c Pistachio nuts; coarsely chopped

DOUGH:
1 c All-purpose flour
1 tb Sugar
1 tb Butter or lard
4 tb To 5 Tbl sweet Marsala wine or dry white wine
2 c Vegetable oil
Colored sprinkles
Confectioners' sugar


Instructions

In a bowl, combine all the filling ingredients and mix well. Refreigerate, covered, until ready to fill the cannoli shells.
To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup 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 the dough in half. Work with 1 piece of dough 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 diagnoally 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 vegetable oil to 375F. 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 without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once.
NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy.





AUTHENTIC ITALIAN CANNOLI

Serving Size: 1 cannoli • Total Servings: 6
1 ½ cups part-skim ricotta cheese, drain water, if necessary
¼ tsp. stevia extract
¼ tsp. vanilla extract
¼ tsp. ground cinnamon
2 Tbsp. dried fruit, as used in fruit cake (optional)
1 oz. mini chocolate chips or carob chips (optional)
6 cannoli shells
With electric mixer or by hand, blend ricotta cheese, stevia, vanilla and
cinnamon thoroughly in a medium bowl.* Dice dried fruit in food
processor and fold with chips in cheese filling. Refrigerate overnight or
at least a few hours. Fill 6 regular-sized cannoli shells and serve
immediately.
*Using an electric mixer produces a creamier filling.