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August 2019

Vegetable Recipes

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Baked Squash Casserole

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Cannoli Cream Rolls Recipe

Cannoli Cream Rolls recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cannoli Cream Rolls recipe  PDF


FILLING 3 c Ricotta cheese
1 1/4 c Sugar
2 ts Vanilla e tract
1/2 c Finely chopped candied
Citron 1/4 c Semi sweet chocolate pieces
SHELL 3 c Flour
1/4 c Sugar
1 ts Ground cinnamon
1/4 ts Salt
3 tb Shortening
2 Eggs, well beaten
2 tb White vinegar
2 tb Cold water
2 oz Pistachio nuts
1 Egg white, slightly beaten
FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mi er at medium high speed) Stir in, mi ing thoroughly, citron and chocolate pieces Place mi ture in refrigerator to chill. FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in wa ed paper and chill in refrigerator for 30 minutes. Set out si aluminum cannoli tubes (6 inches long, about 3/4 inch diameter). Set out deep saucepan or automatic deep fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 4 1/2 inches). Blanche in boiling water, then cool and finely chop pistachios. Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Yield: About 16 to 18 cannoli

Cannoli Cream Rolls recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
888 people have voted
Last Reviewed on 2019-08-18



Sunday, Aug 18 2019 Download & Print Cannoli Cream Rolls recipe  PDF   Vegetable recipes RSS   New

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