Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 90-10-04  14:32
   FROM: DAMARIO_LINDA @BOSTON
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: Cannoli Recipe

  Cannoli : lots of work, you may want to consider buying the shells
         from a bakery.  This recipe comes from Leone's Italian
         Cookbook (recipes from Mama Leone's in NYC).

                                    Cannoli

14  tablespoons sifted confectioners'    1   pound ricotta
    sugar                                1/4 pound diced mixed candied
2   tablespoons butter                   1   teaspoon vanilla extract
1   egg                                  1/2 teaspoon ground cinnamon
1   cup sifted all-purpose flour         1   tablespoon heavy cream, or
3   tablespoons cream sherry                 more
1   tablespoon wine vinegar
Fat for deep frying (half olive oil
 and half vegetable shortening)

   Mix together 2 tablespoons of the sugar, the butter, egg, flour
sherry and vinegar.  It too stiff, add a little watter.  Let dough
stand at room temperature for about 30 minutes.  Cut dough into pieces
about the size of a walnut.  Roll out each piece to an oval shape.
Wrap each around an oiled wooden stick about 1 inch in diameter and 6
inches long.  Seal the edge with a drop of  cold water.  Heat the fat
to 365 degrees F. on a frying thermometer.  Gently remove the stick and
drop each rolled wafer into the fat.  Fry until golden brown, lift out
carefully, drain, and place o a cake rack to cool.
   Drain the ricotta.  Be sure it is cold and dry, but not iced.  Mix
it with the remaining confectioner's sugar, the candied fruit,
vanilla, cinnamon and cream.  If the mixture is too thick, add a
little more cream.  mix well.  Use to fill the cooled cannoli.
Refrigerate until ready to serve.  Serves 12.


Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 90-10-04  19:34
   FROM: CARTER_ELLEN @FORTY
     TO: DAMARIO_LINDA @BOSTON
     CC. DL.COSIG @ESSG
SUBJECT: COSIG: Cannoli Recipe
In Reply to: 90-10-04  14:32  FROM DAMARIO_LINDA @BOSTON
         COSIG: Cannoli Recipe

Cannoli shortcut:

I have successfully used pot sticker wrappers for the shells.
LOOSELY wrap pot sticker around cannoli tube, seal with small dab
of egg white.  Fry until golden brown.

Ellen