Family Recipes and more



Cannoli



From the kitchen of Connie Putano



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The shells and filling 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





Comments



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 will need to be adjusted 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.