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 COMMENT:
Coming from bayou country, I was more a fan of pralines than I was
cannoli...that is, until I ate cannoli made by Bert Cutino of Monterey,
CA. The recipe came from his mother-in-law, and the filling is light
and airy with just the right hint of sugar. We have taken this traditional
recipe and given it a Creole twist by adding our own Bittersweet
Plantation Dairy Creole Cream Cheese. The shells are fried crisp
and brown, yet flaky and tender.
INGREDIENTS FOR FILLING:
- 2 pounds Ricotta cheese
- 4 (11.5-ounce) containers Bittersweet Plantation Dairy Creole
Cream Cheese
- 2 tsps vanilla
- 1½ cups powdered sugar
- ½ tsp nutmeg
- ¼ cup milk
- 1 cup semi-sweet chocolate chips
- ½ cup glazed fruit, optional
METHOD:
Place Ricotta and Creole cream cheese together in a strainer lined
with cheesecloth. Allow to drain in the refrigerator overnight.
The next day, divide the cheese mixture into three parts. Place
one portion of the cheese into a mixer and blend in the vanilla,
sugar and nutmeg. Add the two remaining portions, one at a time,
with the mixer running. If the mixture gets too thick at any point,
add a little milk. When adding the third portion, pour in any remaining
milk and add the chocolate chips. Taste for sweetness and add more
sugar if necessary. Blend gently so as not to break up the chocolate.
If desired, add glazed fruit at this point. Cover and set aside
for later use.
INGREDIENTS FOR SHELLS:
- 6 cups sifted flour
- ¼ pound softened butter
- 2 tbsps Crisco
- 2 tbsps sugar
- 3 whole eggs
- 1 cup Marsala wine
- ¼ cup red wine vinegar
- 30 maraschino cherries, halved
METHOD:
Have your local hardware store cut a 1-inch dowel pin into 6-inch
links. Prior to using, place the dowel pins in your home-style fryer
to heat thoroughly and coat with oil. Remove and drain. In a large
mixing bowl, combine flour, butter, Crisco and sugar. Blend eggs
into mixture. Add wine and vinegar and continue to blend until dough
ball is formed. Place dough on a floured surface and knead to a
silky finish. Let rest a minimum of 2 hours. Cut the dough into
manageable portions. Using a pasta machine, roll to a thickness
of approximately 1/8-inch. Using a round pastry cutter, cut the
dough into 4-inch circles. Wrap each circle around a dowel and seal
the ends using water or egg wash. Fry at 350°F until browned
and beginning to blister. Remove from oil and slide the shells off
the dowel pins, allowing them to cool. Fill a pastry bag with the
Ricotta filling. Fill each shell with the filling and place a cherry
half on each end. Sprinkle with powdered sugar and serve.
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