|He loves them with strawberries and the ends dipped in chocolate, so he did both kinds.|
|My preference is plain, but the chocolate on the ends is a bonus with mini chips!~|
|Chad was amazed how easy these were to stuff with a zip lock bag that was stuffed with the Ricotta filling, and snipped on one end on a slant for free flowing to fill the Cannoli. He got through the whole process flawlessly!|
2 cups flour
2 tablespoon sugar
1/4 teaspoon cinnamon
1/4 cup of Marsala wine or use white if you don't have Marsala
3 tablespoon shortening
1 egg beaten
Mix all ingredients into a dough....must have cannoli metal roller forms. Heat oil deep fryer on highest setting, (using a deep fryer is the easiest to have even browning).
Roll about two tablespoons of dough rolled out 1/4 inch thick and cut into a circle using the largest cookie cutter available, around a 3 to 4 inch circle, cut and attach to forms before folding over, add a little water to seal the seam, then deep fry in oil. Fry around four at a time in a deep fryer like a fry daddy. Cool, you can use immediately or freeze for future use.
These forms can be found online or in a speciality bakery store.
2 cups whole milk Ricotta or use Homemade Ricotta Recipe
1 teaspoon pure vanilla
1/2 cup powdered sugar
1/2 cup of mini chocolate chips
1 tablespoon quick cooking tapioca
dash of cinnamon
dipping or melting chocolate: use white, milk or dark to dip ends of shells in. Melt for every 30 seconds in the microwave then stir until melted and smooth.
Mix Ricotta filling all together and let set for at least two hours in the refrigerator. In the meantime while your filling is getting cold, use any type of chocolate you prefer, melt in microwave until free flowing. Dip each end of the shells into chocolate and place on wax paper to dry.
In a zip lock bag, fill the bag and snip in a diagonal slant, cut the end off. Fill each shell.
For a professional effect, add a fresh strawberry to each end or maraschino cherry or raspberry.......