From the kitchen of Connie Putano. The shells and filling
can be made ahead of time. Fill the shells just before
serving.
can be made ahead of time. Fill the shells just before
serving.
Shells:
2 eggs
3 Tbsp sugar
2 Tbsp oil
2 tsp lemon extract
1 c flour- add more until you can roll dough
Roll dough as thin as possible.
Use a round cutter.
Cream Filling:
Whip until light and fluffy:
1 c heavy cream
Fold in:
1 Hershey bar, grated
3 lb ricotta
1 c sugar
2 eggs
3 Tbsp sugar
2 Tbsp oil
2 tsp lemon extract
1 c flour- add more until you can roll dough
Roll dough as thin as possible.
Use a round cutter.
Cream Filling:
Whip until light and fluffy:
1 c heavy cream
Fold in:
1 Hershey bar, grated
3 lb ricotta
1 c sugar
What I learned making Grandma Connie's cannoli... -Stephanie
- Add more flour, at least 1/2 c, maybe 1 c.
- Let dough rest 1 hour?? Research.
- Divide dough into 11 balls.
- Roll each ball out into a circle- this guarantees they are the same
size and right thickness. - Use a beaten egg to seal the dough.
- Use a candy thermometer to heat oil to 350.
- I used an entire bottle of oil. Watch the thermometer. The stove
setting may need to be lowered to maintain the 350. - I had 2 lb (a 32 oz container) of ricotta, so I used 2/3 c heavy cream,
2 lb ricotta, 2/3 c sugar.
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