Sinbad Sweets: Recipes Sinbad's Perfect Cannoli Recipe The only way to make this wonderful dessert is if you have cannoli tubes. You can find them in any good kitchen supply store. Also, you may find that you get a firmer, textured filling if you place your ricotta cheese in a colander, covered with a towel and let it drain into a bowl in the refrigerator overnight.
For the Filling
1-1/2 cups ricotta cheese
2/3 cups confectioner's sugar
1 teaspoon vanilla extract
2 tablespoons mini chocolate chips
For the Shells
1-1/2 cup flour (all-purpose)
2 tablespoons sugar
1/4 teaspoon cinnamon (ground)
1/4 teaspoon nutmeg (ground)
dash of salt
3 tablespoons butter, unsalted
1 egg, beaten
1 tablespoon white vinegar
1 tablespoon cold water
1 egg white, lightly beaten
For the Garnish
2 tablespoons ground pistachios
Using an electric mixer, combine all the ingredients for the filling. Scoop into a pastry bag fitted with an open tip. Place in refrigerator.
To make the shells, combine all the dry ingredients in a medium size bowl. Cut the butter in using a pastry blender or two table knives. Blend in egg, vinegar and water. Turn dough onto lightly floured surface and knead until smooth. Form into ball, wrap tightly in plastic and chill for 45 minutes.
Heat 2 quarts of vegetable oil in a large, heavy pot to 375 degrees.
Remove dough from refrigerator. On a lightly floured surface roll out dough to a thickness of 1/8". With a cookie cutter or knife, cut the dough into circles with a 4" diameter. Using a rolling pin stretch the circles into ovals.
Wrap dough loosely around cannoli tubes. Brush a bit of egg white where the edges over lap and gently seal with your fingers.
Working in small batches, fry the shells until golden brown, 3 to 4 minutes. Using a slotted spoon, remove the shells from the oil and let drain on paper towels. When they have cooled slightly, carefully remove the tubes. Continue to let shells cool completely.
When you are ready to serve your cannoli, fill the shells with the ricotta cheese mixture and sprinkle the ends with the ground pistachios.
