Julho 31, 2010 | Visitas: 9
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  • 1¾ Cups Flour, approximately
  • 1 Tablespoon Sugar
  • ¼ Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 3 Tablespoons Wine Vinegar
  • 1 Egg
  • 1 Tablespoon Butter Or Margarine, at room temperature
  • 1 Pound Ricotta Cheese
  • ½ Cup Confectioner’s Sugar
  • ¼ Teaspoon Vanilla Extract
  • 2 Tablespoons Finely Minced Candied Orange Peel (optional)
  • 3 Tablespoons Chocolate
  • ½ Teaspoon Cinnamon
  • 2 Tablespoons Orange Curacao (optional)
  • 1 Egg White, to brush
  • ¼ Cup Chopped Pistachio, or
  • Other Nuts To Garnish (optional)
  • 1 Tablespoon Confectioner’s Sugar, to sprinkle
  • Oil, for deep frying

  1. Use your electric mixer. In a mixing bowl measure 1 cup flour,
  2. sugar, salt and cinnamon.. Attach bowl and dough hook. Turn to medium−slow
  3. speed and blend for approximately 45 seconds. With the mixer running, add
  4. vinegar, water, egg and butter. Mix to blend for 2 to 3 minutes. Add
  5. remaining flour, ¼ cup at a time, as needed to make a dough that clings to
  6. the hook.
  7. Knead for 5 minutes. If dough clings to the sides of the bowl, add
  8. sprinkles of flour. Dough will be smooth and elastic.
  9. Wrap the soft dough in foil or plastic and refrigerate to relax and chill
  10. for at least 1 hour.
  11. Heat at least 2 inches of vegetable oil to 375 degrees.
  12. Place dough on a floured work surface and roll extremely thin−− 1/16 inch
  13. or less! Don’t rush. When the dough pulls back, allow it to relax. If it
  14. softens and sticks, return it to the frig for 5 or 10 minutes. Cut 4½
  15. inch circles (size of a many small margarine tub lids!) Roll the dough
  16. scraps out and continue until all dough is used. You should have 12 to 14
  17. circles.
  18. Cannoli 20
  19. When the circles are cut, roll again just before placing on the cannoli
  20. tubes. This will give them an oval shape, about 5 inches by 4½ inches.
  21. Place the dough so that its longest dimension is the length of the metal
  22. tube. Brush the tip of the dough with egg white to seal. Toll dough on the
  23. tube.
  24. Deep frying. The length of time will depend of the thickness of the
  25. shells. A very thin shell will need about 2 minutes. A thicker shell could
  26. require up to 6 minutes. Fry two or three at a time. Turn over once during
  27. frying. Fry until golden brown. Remove with tongs. Cool for a few minutes
  28. and then push the tubes free to use again. Cool shells completely before
  29. filling.
  30. Filling:
  31. Cream ricotta cheese in a bowl with a spatula or wooden spoon or with an
  32. electric mixer until smooth, about 5 minutes. Add confectioners’ sugar,
  33. vanilla, candied fruit, chocolate, cinnamon and orange curacao. Continue
  34. beating another 4 or 5 minutes. Refrigerate until ready to fill shells.
  35. Use a small spoon to stuff the filling into the shells. Dip the ends in
  36. chopped nuts. Sift confectioners’ sugar over the shells and serve.
  37. Unfilled shells can be stored in a cool, dry place for three to four
  38. weeks, or frozen for three months.


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