Servings: 14-18 Cannoli
Ingredients:
Ingredients for Cannoli Shells
1 tbsp. butter
4 oz. all-purpose flour
1 tsp. superfine sugar
1/8 tsp. salt
1 tbsp. Marsala wine
vegetable oil for frying
Ingredients for Ricotta Filling
8 oz. ricotta cheese
4 oz superfine sugar
1/2 tsp. vanilla extract
2 oz. semi-sweet mini chocolate chips
1 oz. chopped candied orange peel, or lemon peel
For Garnish: (optional)
Several 2-3 inch strips of sliced lemon or orange peel
Powdered Sugar
Pistaschio Nuts, chopped very fine
Instructions:
To make cannoli shells:
In a large bowl, rub the butter into the flour, add the cocoa powder, sugar,
salt, and marsala. Knead the pastry for about 15 minutes, adding more
wine if necessary until it is smooth and elastic like a pasta dough. Roll out
the pastry as thinly as possible. Using a saucer and knife, cut the pastry
into rounds. Put each around a cannoli tube and seal the edges with a little
water. In a large saucepan, heat 2-3 inches oil and when ready, fry the
cannoli until dark brown, 1-2 minutes. Drain on paper towels and when
cool, slide them off their tubes.
To make the Ricotta Filling:
Combine the ricotta cheese, sugar, and vanilla extract in a bowl and blend until
smooth. Stir in the chocolate chips and the orange or lemon candied peel. Stuff the cannoli with the ricotta mixture, or using a pastry bag fitted with a large straight or star tip; pipe the ricotta mixture into the cannoli shells.
For Garnish: Optional
Dip ends of cannoli in chopped pistachios and sprinkle with powdered sugar, and place lemon or orange strips on top for garnish.
Recipe adapted from: A Little Sicillian Cookbook by: Mary Maw and Rahda Patterson
Source: A Little Sicillian Cookbook by: Maw and Patterson
Date: April 23, 2002