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FareShare Gazette Recipes -- November 2003 - M's


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Miniature Cannoli

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                      * Exported from MasterCook *

                            Miniature Cannoli

Recipe By     :Mary Codola
Serving Size  : 30    Preparation Time :0:05
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cannoli Dough:
  1 1/2           cups  all-purpose flour
     3/4           cup  solid vegetable shortening -- chilled
  1 1/2    tablespoons  sugar
  3             ounces  cold water -- or as needed
  3             ounces  milk -- or as needed
                        Oil for deep frying
                        Cream Filling:
     2/3           cup  flour
     2/3           cup  sugar
  1              pinch  salt
  3               cups  cold milk
  4                     egg yolks -- beaten lightly
  4        tablespoons  unsalted butter -- cut up
  2          teaspoons  vanilla extract
                        Shredded coconut meat
  30                    maraschino cherries -- halved
                        Confectioner's sugar

Cannoli Dough

In a mixing bowl or food processor, cut together flour, shortening and sugar
until mixture is crumbly. In a small cup, stir together water and milk;
then add just enough of liquid mixture to form a soft but not fluid dough.

On a lightly floured surface, roll out dough very thin (no more than 1/8
inch). Cut with a serrated pizza cutter or a knife into 2 1/2- to 3-inch

To fry cannoli, heat oil in large pan until hot but not smoking (a small
piece of dough should sizzle gently when place in oil). Wrap each square of
dough around metal cannoli tube forms, placing one corner of a dough square
in center of tube, moistening it with cold water, and bringing opposite
corner up and over to seal. Hold corners of dough together with tongs and
immerse dough in oil. Fry until lightly golden and cooked through, usually
in about 3 minutes. Lift out cannoli, draining excess oil back into pot,
and very gently slide cannoli off tube form, using tongs or a paper towel.
Drain on paper towels and continue until all cannoli are fried. (Cannoli
can be stored at room temperature in an airtight container; change paper
towel every couple of days.)

Makes about 30.

Cream Filling

In a heavy saucepan, whisk together flour, sugar and salt until blended and
smooth. Gradually stir in cold milk, whisking constantly to keep the
mixture smooth. Bring mixture to a boil, whisking. Boil 1 to 2 minutes. In
small bowl, whisk a little of hot milk mixture very gradually into egg
yolks. Add egg yolk mixture to hot mixture to hot milk mixture and boil 1

Off heat, stir in butter and vanilla. Place a sheet of wax paper or plastic
wrap on surface of cream to prevent formation of a skin. Cool thoroughly,
then chill.


Stir cream filling gently, just until smooth. Use a teaspoon to spoon a
small amount of filling into each end of cannoli. Press a half cherry into
cream at each end, then use the palm of your hand to gently press some
coconut into cream. Just before serving, sprinkle generously with
confectioners' sugar.

Source : "Yankee's Christmas Sweet Treats: Cookies, Gifts and More!"
S(mastercook formatting by): "bobbi744 at"
Copyright : "A supplement to Yankee Magazine"
Yield : "30 cannoli"

Contributed to the FareShare Gazette by Bobbie; 24 November 2003.

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 369 Calories; 3g Fat (6.9% calories from 
fat); 2g Protein; 86g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 128mg 
Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 
5 1/2 Other Carbohydrates.

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