Sicilian Cannoli
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 tbsps
Sugar1 tsp
Cinnamon1 tsp
Salt1 tsp
Baking Soda450 g
Lard (cold)2 tbsps
Marsala Wine (sweet)1 large
Egg (separated)3 cups
Vegetable Oil1 cup
Confectioners Sugar1 tbsp
Candied Orange Peel (minced)Directions:
1
Make dough for shells: Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda
2
Add 2 tablespoons lard and blend in with your fingertips until combined
3
Add wine and yolk and stir until a dough forms
4
Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes
5
Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour
6
Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda
7
Add 2 tablespoons lard and blend in with your fingertips until combined
8
Add wine and yolk and stir until a dough forms
9
Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes
10
Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour
11
Make filling while dough stands: Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat)
12
Fold in nuts and chocolate until combined and chill
13
Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat)
14
Fold in nuts and chocolate until combined and chill
15
Make shells: Set smooth rollers of pasta maker at widest setting
16
Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap)
17
Flatten floured dough into an oval and feed through rollers
18
Turn dial down 2 notches and feed dough through rollers again
19
Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used
20
Line a baking sheet with plastic wrap
21
Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter
22
Transfer rounds to baking sheet and keep covered with more plastic wrap
23
Roll out remaining dough and cut rounds in same manner
24
Gather scraps and let stand 10 minutes
25
Roll out scraps and cut in same manner
26
Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer
27
Meanwhile, lightly oil cannoli tubes
28
Lightly beat egg white, then brush bottom edge of 1 dough round with egg white
29
Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal
30
Make 5 more shells in same manner (keep remaining rounds covered with plastic)
31
Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds
32
Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen
33
(If you allow shell to cool it will stick to tube and shatter when you try to remove it
34
) Transfer shells to paper towels to drain and cool tubes before reusing
35
Wrap remaining dough around tubes and fry in same manner
36
Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end
37
Repeat with remaining shells
38
Set smooth rollers of pasta maker at widest setting
39
Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap)
40
Flatten floured dough into an oval and feed through rollers
41
Turn dial down 2 notches and feed dough through rollers again
42
Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used
43
Line a baking sheet with plastic wrap
44
Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter
45
Transfer rounds to baking sheet and keep covered with more plastic wrap
46
Roll out remaining dough and cut rounds in same manner
47
Gather scraps and let stand 10 minutes
48
Roll out scraps and cut in same manner
49
Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer
50
Meanwhile, lightly oil cannoli tubes
51
Lightly beat egg white, then brush bottom edge of 1 dough round with egg white
52
Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal
53
Make 5 more shells in same manner (keep remaining rounds covered with plastic)
54
Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds
55
Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen
56
(If you allow shell to cool it will stick to tube and shatter when you try to remove it
57
) Transfer shells to paper towels to drain and cool tubes before reusing
58
Wrap remaining dough around tubes and fry in same manner
59
Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end
60
Repeat with remaining shells