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Cannoli Pastries
Cannoli Pastries
Yield: Makes 18 to 20 pastries
Ingredients:
18to 20 Cannoli Pastry Shells (recipe follows)
4cups (32 ounces) ricotta cheese
1-1/2cups sifted powdered sugar
2teaspoons ground cinnamon
1/4cup diced candied orange peel, minced
1teaspoon grated lemon peel
Additional powdered sugar
2squares (1 ounce each) semisweet chocolate, finely chopped
Orange peel strips and fresh mint leaves (optional)
Preparation:
1.Prepare Cannoli Pastry Shells; set aside.2.For cannoli filling, beat cheese in large bowl with electric mixer at medium speed until smooth. Add 1-1/2 cups powdered sugar and cinnamon; beat at high speed 3 minutes. Add candied orange peel and lemon peel to cheese mixture; mix well. Cover and refrigerate until ready to serve.3.To assemble, spoon cheese filling into pastry bag fitted with large plain tip. Pipe about 1/4 cup filling into each reserved cannoli pastry shell.**Do not fill Cannoli Pastry Shells ahead of time or shells will become soggy.4.Roll Cannoli Pastries in additional powdered sugar to coat. Dip ends of pastries into chocolate. Arrange pastries on serving plate. Garnish with oragne peel and mint leaves.
Cannoli Pastry Shells
Yield: Makes 18 to 20 pastry shells
Ingredients:
1-3/4cups all-purpose flour
2tablespoons granulated sugar
1teaspoon grated lemon peel
2tablespoons cold butter
1egg
6tablespoons sweet marsala wine
Vegetable oil
Preparation:
1.Combine flour, granulated sugar and lemon peel in medium bowl; cut in butter with 2 knives or pastry blender until mixture resembles fine crumbs. Beat egg and marsala in small bowl; add to flour mixture. Stir with fork to form ball. Divide dough in half; shape into two 1-inch-thick square pieces. Wrap in plastic wrap and refrigerate at least 1 hour.2.Heat 1-1/2 inches oil in large saucepan to 325°F. Working with 1 piece of dough at a time, roll out on lightly floured surface to 1/16-inch thickness. Cut dough into 9 or 10 (4X3-inch) rectangles.3.Wrap each rectangle around greased metal cannoli form or uncooked cannelloni pasta shell. Brush one edge of rectangle lightly with water; overlap with other edge and press firmly to seal.4.Fry, 2 or 3 cannoli pastry shells at a time, 1 to 1-1/2 minutes or until light brown, turning once. Remove with tongs; drain on paper towels.5.Cool until easy to handle. Carefully remove fried pastries from cannoli forms or pasta shells; cool completely. Repeat with remaining piece of dough.
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