i need a recipe for canollis?

Question

from scratch if possible

Answer 1

This is a great recipe I tried off the food network, Mario Batali has traveled through Italy and his recipes often adapt to paticular areas in the country. Many chefs cook Italian, french,ect. He cooks from different regions of Italy and is well versed in italian cooking. You wont be disappointed in this recipe.


Note: To make this classic dessert, it is essential to have metal cannoli tubes


Shells:
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala
Filling:
1 pound sheep's milk ricotta (may substitute cow's milk)
1/2 cup superfine sugar
1/3 cup lemon juice
1 tablespoon vanilla
4 tablespoons grated orange zest, plus extra for garnish
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil, for frying
Powdered sugar, for dusting



To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.

To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.

Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.

Answer 2

Cannoli are Italian pastry desserts. The singular is cannolo, meaning “little tube”, with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine.

Cannoli consist of tube-shaped shells of fried pasta, filled with a sweet, creamy filling called "cannoli cream" and commonly containing mascarpone or sweetened ricotta cheese blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavorings. Some chefs add chopped candied fruit (citron, orange peel, or cherries). They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Regardless of size, the shells should be filled as late as possible to avoid becoming soggy, thus losing the crunchiness that provides contrast with the softness of the filling.

Classic Cannolis

Prep Time: 10 min
Total Time: 40 min
Makes: 12 servings, 1 cannoli each

INGREDIENTS

1 container (32 oz.) POLLY-O Original Ricotta Cheese
3/4 cup powdered sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/2 cup miniature semi-sweet chocolate chips
12 cannoli shells

DIRECTIONS

MIX ricotta cheese, powdered sugar, vanilla and cinnamon until well blended. Stir in chocolate chips; cover. Refrigerate 30 min.
FILL shells with the cheese mixture.
SERVE immediately. Or, cover and refrigerate until ready to serv

Answer 3

CANNOLI SHELLS

1 3/4 c. unsifted flour
1/2 tsp. slat
2 tbsp. granulated sugar
1 egg
2 tbsp. firm butter cut into sm. pieces
1/4 c. dry Marsala
1 egg white, slightly beaten

Sift flour with salt and granulated sugar. Make a well in the center. In it place egg and butter. Stir with a fork, working from center out, to moisten flour mixture. Add wine, 1 tablespoon at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes.
Roll dough out on floured board about 1/4 inch. Cut into 3 1/2 inch circles. Roll with rolling pin, roll circles into ovals. Wrap around cannoli forms. Seal edge with egg white. Turn out ends of dough to flair slightly. Fry two to three at a time in deep hot fat for about 1 minute or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells before filling.


FILLING:

3 lbs. Ricotta, drained overnight
1/2 pt. heavy cream, whipped
1 1/8 c. sugar
3 drops cinnamon oil, from dropper
1/2 bag semi-sweet mini chips

Mix Ricotta, sugar and cinnamon oil with mixer. Fold in whipped cream and chocolate chips. Let set overnight. Do not mix after set.

Answer 4

I would buy the canolis pastry already made and baked and then make the filling myself.