Cannoli
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A perennial favorite at Christmas time, these tasty treats can be made any time of the year! Below please find the recipe to make the shells, as well as two methods for making the cream filling. Enjoy! |
Cannoli Shells
Yield: approx. 50 cannolis
3 C. flour
3 tsp sugar
2 Tbsp. shortening
1/2 tsp baking powder
2 eggs
pinch salt
water (approx. 6 to 8 Tbsp.)
Wooden dowels (10 – 12) (Re-use them as soon as previous batch is cool.)
Mix ingredients and roll into thin strips.
Cut dough into rectangles to fit the length and diameter (broom stick size) of the wooden dowels.
Roll each rectangle around wooden dowel (size of broom stick) and seal with water
Don't wrap too tightly so the stick can be removed easily after frying.
Fry in hot oil until golden.
Drain on paper towels. Carefully remove the sticks while still warm.
Fill cannoli shells with cream filling when cool.
Cream Filling for Cannoli (Microwave Method)
This recipe is done in the microwave rather than on the stove top.
Be prepared to watch it carefully.
Blend:
1/2 cup flour
3/4 cup sugar
pinch of salt
Gradually add: 1-3/4 cup scalded milk.
Microwave on high 3-5 minutes. Stir every 2 minutes until smooth and slightly thickened.
Pour small amount of pudding into 2 eggs (well beaten), then pour eggs into pudding and mix well.
Microwave on high 2-4 minutes, stirring every minute. When thickened and cooled, fill cannoli shells.
Cream Filling for Cannoli (Double-Boiler Method)
1/2 C flour
3/4 C sugar
1 pinch salt
2 eggs
1-1/2 C scalded milk
Mix all ingredients. Cook over double boiler until mixture boils. Cool, then fill cannoli shells.
Recipe of Josephine DellaPietra. Submitted by Rosalyn & Caroline DellaPietra