AUNT JENNIE PENDELTONS BEST EVER CANNOLIS

Makes approximately 32 cannoli shells

***DO NOT FILL CANNOLI SHELLS UNTIL READY TO SERVE***

(THEY WILL GET REAL SOGGY IF YOU DO)

Tools needed

  1. Deep sauce pan or fryer
  2. 3” oil (peanut, canola or vegetable oil)
  3. Cannoli tubes (metal or wooden) (I have at least 2 dozen but you don’t need that many)
  4. Tongs
  5. Paper towel lined cookie sheet
  6. Covered container to store the finished cannoli tubes
  7. 3” – 3 1/2″ round cookie cutter
  8. Whisk 1 egg white & 1 t. water to seal dough around the cannoli tubes
  9. Pastry brush
  10. I use my kitchenaid mixer & pasta maker to roll out the dough or roll dough out with rolling pin to about 1/16” to 1/8”.
  11. Flour for dusting clean countertop

SHELLS

  • 3 cups all purpose flour
  • 1/4 c. granulated sugar
  • 1/2 t. salt
  • 1/3 cup iced cold unsalted butter (5 1/2 T +/-)
  • 3 egg yolks (from large eggs)
  • 1/2 c. + 1 T (9 T) white wine sherry, marsala or whatever you prefer. Matter of taste.
  • I prefer marsala
  • You can make chocolate cannoli shells by adding 1/3 c. 100% unsweetened pure cocoa to part or all of the dough

FILLING

2 – 15 oz. containers of ricotta (strain in cheesecloth to get liquid out)  I usually do that the day before.

1 – 8 oz. container of mascarpone cheese

1/2 c. confectionary sugar (+/-) how ever sweet you like)

mini chocolate chips (depending if you are putting chips in with cheese) I do

1/4 cup minced marachino cherries (drained & squeeze of liquid)

1/4 cup pistachio nuts or almonds (or whatever kind you like)  I was taught to use pistachio nuts.  Any nuts will do.

SPRAY TUBES WITH COOKING SPRAY

Drop 5-6 cannoli tubes in hot oil (365 / 375 degrees)  Help them roll around in the oil by turning around with tongs.  Approximately 1 to 1 1/2 minutes.

****FILL WHEN READY TO SERVE****

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