Posted by sherry on September 23, 2001 at 13:31:08:
In Reply to: need someone to help me with a recipe posted by alicyn boucher on September 23, 2001 at 02:31:49:
I am interested in receipes for Canolis. I have one or two but can not identify the extract used in them. Please let me know what it is.
Cannoli
Shells
12 oz All purpose flour (3 cups)
1oz Crisco (1 Tablespoon)
1oz Sugar (1/4 cup)
1/4oz Salt (1/2 teaspoon)
4oz Marsala Wine (1/2 cup)
Combine ingredients in bowl of electric mixer on low speed with dough hook, until smooth workable dough form. Divide the dough ball into 1oz balls (approximately the size of a golfball). Roll each ball 1/8" thick. Place around canolli form and deep fry until golden brown.
Filling
1 lb. Ricotta Cheese (1 pint)
7 oz Sugar (7/8 cup)
2oz Candied fruit, small dice(1/3 cup)
2oz Miniature chocolate chips(1/3 cup)
1 Tbsp. Grand Marnier
1 tsp. Vanilla Extract (real only, never use imitation)
Mix ricotta cheese and sugar together with whip, fold in remaining ingredients, Place in plastic disposable pastry bag and refrigerate at least 2 hours before piping into shells.
Assembly
Fill shells only at time of service, shells filled ahead of time will become soggy. Dust the canolli with powdered sugar prior to service.
Yields 20 small cannoli
Chefs Note: Both weight and volume measures are specified above for your convenience. It is always preferable, especially when doing baking or pastry work, to measure by weight. The weight of flour compared to volume can vary as much as 25% per cup, depending upon how it is measured. A small household diet scale works well for recipes of this small size. You may be used to measuring by the cup but once you get used to measuring by weight, you'll find it faster, easier, and more accurate.