Italian Pastry Cannoli Shells
By: Anonymous
Published: Thursday, December 3, 2009 - 4:24am

Ingredients




2 cups flour
2 tablespoons shortening
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup Marsala, Burgundy or Chablis 2 lbs. of Ricotta (must be dry)
2 (8 oz.) pkgs. cream cheese
1 cup confectioners sugar
2 teaspoons cinnamon oil
1 teaspoon vanilla
2 ounces of miniature bittersweet chocolate morsels
Dash of orange flavoring
2 lbs. Impastata
1 pound confectioners sugar
2 drops cinnamon oil
1/2 cup chocolate chips
3 tablespoons chopped hazelnuts
2 teaspoons vanilla

Preparation

1 Combine flour, shortening, sugar and salt and wet gradually with the wine. Knead together with fingers until a hard dough is formed. Form into a ball, cover with a cloth and let stand for about an hour. Cut dough in half and roll 1/2 of the dough into a thin sheet about 1/4 inch thick or less and cut into a 4 inch square. Place a metal tube diagonally across each square from one point to another, wrapping dough around by overlapping the other two points, sealing the overlapping points with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 tubes at a time into the hot oil and  2 Beat cream cheese until very creamy. Beat Ricotta vigorously for 2 minutes. Blend the cheeses together and add sugar, cinnamon oil, vanilla and flavoring plus chocolate morsels. Cover and refrigerate for 1/2 hour at least before filling shells. Filling will keep at least 3 days in refrigerator. 3 Blend and beat until creamy and fill your cannoli shells. 


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