Cannoli are thin, crisp, tube-shaped pastry shells filled with sweetened sheep's-milk ricotta mixed with citron and mini chocloate chips. Join Gregpatent in his kitchen to see him prepare the Cannoli. Surely try out this crunchy dish with a wonderful filling.
1⁄4 Cup (4 tbs) (Mixture Of Flour, Granulated Sugar, Coco And Salt)
Sweet marsala wine
1 (For Sealing)
1⁄2 Cup (8 tbs) (For Dusting)
2 Cup (32 tbs) (For Frying)
1) In a food processor, process mixture of flour, granulated sugar, coco and salt for 5 seconds. Then add the vegetable shortening or lard and process for about 10 seconds.
2) Then gradually pour the sweet marsala wine through the lid to form a dough, and process for 1 minute. Remove on a counter and knead for 2-3 minutes. Wrap and rest for at least an hour.
3) Remove the dough and cut into quarters. Work one dough at a time, keep rest covered. Flatten the dough and pass it through a pasta machine on a widest setting. Fold in thirds and put through at right angles to the first so it becomes rectangular. Repeat for 3-4 times. Decrease the setting and pass the dough once through in each setting, sprinkle flour if needed, to get the dough very thin. Repeat the procedure with the 3 pieces of dough.
4) Place the 4 1/2 inch oval template and carve out ovals from the dough.
5) Arrange the ovals length-wise on the cannoli tube, seal the edges with the egg white and press gently. Set on a try lined with a plastic wrap.
6) Fry the cannoli tubes in heated oil at 360 Degree F for about 2 to 2 1/2 minutes until brown and crisp. Shake to remove the tube and cool.
7) Store in an airtight container. Put the filling just before serving.
Creamy and crispy cannoli is an Italian delicacy that features chunks of chocolate, candied citrus peel and ricotta cheese based filling. Greg Patent shows how to make crunchy outside creamy inside dessert that is solely soul-satisfying. A yummy way to appease your sweet cravings.