Cascone’s Restaurant

Family owned and operated, Cascone’s Italian Restaurant serves a wide array of foods with a Sicilian flair in addition to great steaks and seafood specialties. We take pride in the fact that all of our menu items are made in house from family developed recipes using only the freshest ingredients and as much locally produced vegetables and spices available. We invite you to enjoy the Cascone Family casual environment and see why we have been proudly serving Kansas City since 1954.

Cascones
3
737 North Oak Trafficway, Kansas City, MO 64116 • 816-454-7977
www.cascones.com

Reservations: Accepted.

HOURS: Mon.-Thurs., noon-9 p.m.;

Fri.-Sat., noon-10 p.m.


Cannoli Cascone

Serves 12

  • 4 c. flour
  • 3 Tbs. sugar
  • Pinch of salt (sift sugar, salt together)
  • 3/4 c. lard
  • 3/4 c. milk
  • 1 slightly beaten egg white
  • 1 Tbs. water

Cannoli filling:

  • 2 lbs. ricotta cheese, well drained
  • 1 c. sugar
  • 1 Tbs. citron, finely minced
  • (cherries may be substituted)
  • 1 tsp. vanilla
  • 1 c. heavy whipping cream, beaten stiff
  • 1/2 c. Hershey’s bar with almonds, chopped fine

Work lard into mixture of flour, sugar and salt until crumbly, add milk. Mix dough well. Roll dough as thin as a dime. Cut into a 3 1/2 -inch circles. Wrap dough around a cannoli tube, seal with beaten egg white. Fry in deep fat until golden brown. Remove and let drain on paper towel. Beat ricotta cheese, adding sugar until smooth. Try to not over beat. Add vanilla, citron (or cherries) and Hershey bar. Fold in the whipping cream. Refrigerate overnight. Fill the shells just before serving, dusting them with powdered sugar and adding fruit garnish.

Recipe courtesy of Cascones, a Kansas City Originals restaurant.

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