Mrs. Cecchini's Cannoli Shells With Ricotta Filling

Recipe by manushag
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 30
YIELD: 30 shells
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FILLING:
  • Drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. Cover with another paper towel and leave in frig,.
  • removing as much water as possible.
  • Add confectioners sugar and vanilla and mix well.
  • Variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.
  • Add candied fruit (if desired) and mini chips.
  • After filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.
  • SHELLS:
  • Crack egg in a cup, saving a bit of white to seal shell.
  • Make a well in flour and place egg and butter. Mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.
  • Make a ball, cover and let sit 15 minutes.
  • Roll out 1/16" thick and cut into 3 inch circles for minis with a cookie cutter or glass.
  • Wrap around form and seal with egg white mixed with a little water. Flare ends slightly.
  • Heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.
  • Remove with tongs and drain on paper towel. Allow to cool a bit before removing form. I hold with tongs gently, and tap against the counter gently to loosen shell.
  • Shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between.
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