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Old 05-19-2007, 04:19 PM   #1
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ISO Cannoli Recipes

Hi, I am currently writing an ebook on Italian cannoli recipes. Does any one have any cannoli recipes that they would like to share to be included in the book? I would be more than happy to give you credit for your recipe.

Thanks,
Antonio Fish

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Old 05-19-2007, 04:54 PM   #2
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Never made cannoli. But I think the basic recipe is pretty simple:

Stuff cannoli shells with sweetened ricotta cheese. I would guess powdered sugar works the best.
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Old 05-19-2007, 06:03 PM   #3
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Welcome to DC, aff.

I have looked at & saved at a few recipes, so I can't take credit. A few ideas, from memory...

Chocolate - Ricotta is mixed with cocoa powder.

Ricotta mixed with chocolate chips.

Mascarpone filling?

Pistachio - The two stuffed ends are dipped in chopped pistachio nuts or chocolate shavings

Mini Cannolis

Would have to go back through my files to give you more accurate descriptions, but those are a few that come to mind.
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Old 05-21-2007, 05:15 PM   #4
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Quote:
Originally Posted by mudbug
Never made cannoli. But I think the basic recipe is pretty simple:

Stuff cannoli shells with sweetened ricotta cheese. I would guess powdered sugar works the best.
You have to strain the ricotta cheese, unless you happen to be friends with a baker who will part with his 'special' bakery ricotta. It tends to weep, and ruins the shells. 10x is the best sugar to use, but again, if you don't strain the cheese, first, you'll get soggy shells real fast.
You also need cinnamon oil, which is a little harder to come by. I get mine in an italian market on 9th street in Philly.
To the sweetened cheese you add candied citron. You can dip the ends into pistachio (chopped) or chocolate chips.

And, always always always use red wine in the pastry dough.
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Old 05-21-2007, 05:24 PM   #5
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come again on the red wine? never heard that one before!
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Old 05-21-2007, 07:35 PM   #6
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I have not heard of red wine in the pastry either, just came across sherry in the dough.

I like mini chocolate chips in my canolli.
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Old 05-21-2007, 07:36 PM   #7
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Quote:
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come again on the red wine? never heard that one before!
Instead of adding water to the pastry flour, we always use red wine.
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Old 05-21-2007, 08:02 PM   #8
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Quote:
Originally Posted by VeraBlue
Instead of adding water to the pastry flour, we always use red wine.
Now that sounds fantastic..

kadesma
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Old 05-21-2007, 08:07 PM   #9
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Very interesting about the wine.
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Old 05-21-2007, 09:21 PM   #10
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Very interesting about the wine.
If you taste a shell made with flour and water, and one made with flour and wine, you will absolutely taste the difference! And it compliments the filling to a tee.
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