Cannoli
INGREDIENTS
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To make the shells:
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To make shells, mix flour, sugar and salt in a bowl.
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Cut in butter.
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Add egg yolks and stir with a fork.
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Stir in the wine, a little at a time. Mix with a fork until it clings together. It will look crumbly!
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Form a ball with the dough and let is stand for at least 30 minutes.
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Roll the dough until it is very thin. You can either do this on a well flour surface, or take the easy way out (like I did) and use your pasta roller.
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Use the rim of a large glass that is about 4 inches in diameter (like a margarita glass) to cut circles out of the dough. You could also use the clean lid of a large jar.
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Roll each of the dough circles around a metal cannoli tube. Overlap the ends and press to seal. I also dipped my finger in water to help seal them together. You don't want them opening up during the frying process.
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Fry one or two at a time in hot oil (around 360 degrees F). You may need to turn them with some long-handles tongs so that they brown evenly. I only left them about 45 seconds (maybe) to get the brown color I wanted. Keep your candy thermometer on th
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Allow them to drain on paper towels for a couple of minutes, then remove the tube from the pastry. I held the shell in one hand with a paper towel, and pulled the tube out with a pot holder because those metal tubes are HOT!
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For the filling:
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Drain ricotta cheese over cheesecloth if ricotta is watery.
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Combine ricotta, powdered sugar, and vanilla extract.
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Squeeze the maraschino cherries with a paper towel or clean kitchen towel to remove all the liquid.
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Stir in the cherries and chocolate chips into the ricotta mixture. Do not over mix it.
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In a very cold metal bowl, whip 1 cup of heavy whipping cream to form stiff peaks. Fold in 1 cup of the ricotta mixture at this point. Gently! .... and I think I added some additional chocolate chips. Hey - it's YOUR food. Do with it what you want!
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Chill the filling for at least 30 minutes to let it get stiffer again before piping into the cooled cannoli shells.
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Garnish as you wish. I sprinkled powdered sugar on top, and a few additional chocolate chips and cherry pieces around the plate for color.
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Keep the cannoli refrigerated until you serve them.
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