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First let me thank you all for your replies. It seems there is some
confusion between canneloni, a pasta and cannoli, a pastry. I am only half
Italian and am really not so sure myself. Regardless, here are responses for
"cannoli" the pastry tubes filled with a sweet ricotta cream cheese mixture.
This is a tasty looking cannoli recipe:
The cannoli recipes are at
http://italianfood.about.com/library/weekly/aa020701.htm
Chocolate & espresso in the one listed here, but there are the link to more
traditional beneath that.
This is one I have used that worked well.
31/2 c flour (use your gf mix one with some corn starch)
1 tea. salt
1/2 tea. baking power
4 tabl. sugar
2 eggs
1/2 cup red wine
4 tabl. marg.or butter
1/2 teas. cinnamon
Mix all dry ingredients. Beat the eggs, butter or marg. to which you
add the wine. Mix together to form a ball. Roll into a ball in wax paper,
refrigerate at least hr. roll out to 5 in. squares and deep fry on wooden
stick one at a time until golden brown
If you need the filling recipe I'll pass it on later.
Grace
This Eclair recipe sounds great!
GF Éclairs
1 cup water
½ cup butter or GF margarine (I use Fleishmann’s unsalted sticks)
1 teaspoon sugar
¼ teaspoon salt
1 cup GF Flour made from:
¼ cup Millet flour, ¼ cup sweet rice flour, ½ cup
potato starch
4 eggs
In saucepan over medium heat, bring water, margerine, sugar, and salt to a
boil. Add flour all at once; stir until a smooth ball forms. Remove from
heat; let stand 5 minutes. Add eggs, one at a time, beating well after each
addition. Beat until smooth.
Cut a 1/2” hole in the corner of a heavy-duty zip-top bag; add batter and
pipe into 12 strips
onto greased or sprayed baking pan. Bake 400 degrees for 30 minutes.
Remove to a wire rack. Immediately cut off top to allow steam to escape;
cool.
Filling
1/3 cup sugar
3 Tablespoons cornstarch
2 ½ cups milk
2 egg yolks
1 Tablespoon butter or GF margarine
1 ½ teaspoon GF vanilla
In saucepan combine cornstarch and sugar. Gradually add milk until smooth.
Cook and stir over medium heat until thickened and bubbly. Reduce heat;
cook and stir 2 minutes longer.
Remove from heat. Stir 1 cup hot filling into egg yolks; return all to pan.
Bring to a gentle boil; cook 2 minutes, stirring constantly. Remove from
heat; stir in margarine and vanilla.
Cool. Spoon filling into puffs.
Replace tops.
I also had two easy suggestions. One was to fill a gluten free ice cream
cone and the other to make a gluten free pizzelle and form it into a tube
while it is still soft and fill it.
and finally, a website
www.dalucianos.com/gluten-free-menu.cfm
Enjoy!
Kathyb
GF Éclairs
1 cup water
½ cup butter or GF margarine (I use Fleishmann’s unsalted sticks)
1 teaspoon sugar
¼ teaspoon salt
1 cup GF Flour made from:
¼ cup Millet flour, ¼ cup sweet rice flour, ½ cup
potato starch
4 eggs
In saucepan over medium heat, bring water, margerine, sugar, and salt to a
boil. Add flour all at once; stir until a smooth ball forms. Remove from
heat; let stand 5 minutes. Add eggs, one at a time, beating well after each
addition. Beat until smooth.
Cut a 1/2” hole in the corner of a heavy-duty zip-top bag; add batter and
pipe into 12 strips
onto greased or sprayed baking pan. Bake 400 degrees for 30 minutes.
Remove to a wire rack. Immediately cut off top to allow steam to escape;
cool.
Filling
1/3 cup sugar
3 Tablespoons cornstarch
2 ½ cups milk
2 egg yolks
1 Tablespoon butter or GF margarine
1 ½ teaspoon GF vanilla
In saucepan combine cornstarch and sugar. Gradually add milk until smooth.
Cook and stir over medium heat until thickened and bubbly. Reduce heat;
cook and stir 2 minutes longer.
Remove from heat. Stir 1 cup hot filling into egg yolks; return all to pan.
Bring to a gentle boil; cook 2 minutes, stirring constantly. Remove from
heat; stir in margarine and vanilla.
Cool. Spoon filling into puffs.
Replace tops.
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