Recipe: Kathy Wakile's Traditional Cannolis
Try out Kathy Wakile's cannoli recipe, or try to win a package of her cannolis here.
Makes approximately 24-36 cannolis (depending on the size)
2 cups whole or part skim ricotta cheese (preferably fresh) or 2 cups of ricotta impastata
1/2 cup confectioners sugar (sifted)
1/4 cup semi sweet mini chocolate - plus extra for garnish
1/3 teaspoon of ground cinnamon
2 cups flour
5 tablespoons granulated sugar
1 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
5 tablespoons unsalted butter, cubed and chilled
4 tablespoons of dry red or white wine (cold water can be substituted)
1 large egg, lightly beaten
1 egg white lightly beaten or milk
To make the filling:
Place ricotta in a cheese cloth lined, fine wire sieve over a bowl in refrigerator cover with plastic wrap and allow to drain overnight.
When all excess moisture is drained, place ricotta in a bowl, add sugar and cinnamon beat until smooth. Fold in mini chocolate chips refrigerate until ready to fill cannoli.
To make the shells:
Sift together, flour, sugar salt and cinnamon.
Add butter and using a pastry blender or 2 knives blend together flour and butter till a coarse meal starts to form. Gradually add wine by 1 tablespoon at a time and continue blending. Add whole beaten egg mix together until dough starts to form. Additional wine may be needed, add by teaspoon if need be.
Form a ball with dough once it all comes together. Wrap with plastic wrap and chill in refrigerator for 1 to 2 hours.
After dough has rested, remove from refrigerator and divide dough evenly into quarters. Using 1 quarter of dough at a time roll out on to lightly floured surface until dough is approximately as thick as a dime.
Using a 3" diameter round cookie cutter, cut dough into circles and loosely wrap each circle around cannoli form, or very large tube hard pasta. Brush seam with egg white or milk and press to secure.
Drop in to preheated deep heavy bottom saucepan with 2-3 inches deep of canola or sunflower oil at 400*F fry at 1-2 mins. until golden. These cook quickly so keep a close eye.
Remove and allow to drain and cool on paper towels.
Store in an airtight container in a cool dry place until ready to fill. Can be stored up to 2 months.