Toastmaster TMCKM2S Use And Care Manual page 26

Cannoli Shells with Filling
Cannoli Shells
2-1/2 cups all-purpose flour
2/3 cup shortening
1 large egg
3 oz. white wine
3 Tablespoons sugar
pinch salt
glaze for shells
1 egg white
1. Preheat cooking oil to fry cannolis over medium high heat.
2. With electric mixer, combine flour and shortening.
3. Add egg, wine, sugar and salt mixing until a loose dough ball
is formed.
4. Roll dough flat until 1/4-inch thick.
5. Cut into 3 inch squares.
6. Wrap dough around each Cannoli Shell Form.
7. Brush egg white glaze on outside of cannoli dough.
8. Fry each cannoli shell for 2-3 minutes or until golden brown.
Remove from heat and allow to cool slightly before removing
from form.
9. Repeat for remaining cannoli shells. Allow to cool thoroughly
before filling.
Filling
1 lb. ricotta cheese
1-1/2 teaspoons vanilla
1 cup powdered sugar
1/4 teaspoon lemon juice
10. Place ricotta cheese into a strainer or colander and drain off
excess liquid.
11. Use an electric mixer to cream the Ricotta cheese, vanilla,
powdered sugar and lemon juice together.
12. Fill the Cookie Maker Tube with filling and add the Filler Tip.
Fill the cooled cannoli shells right before serving and dust with
powdered sugar.
NOTE: If shells are filled too far in advance, they will become soggy.
Yield 12 to 14 cannolis
Cordless Cookie Press Use and Care Guide
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