Cannoli Alla Siciliana
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Flour1 tsp
Ground Cinnamon2 tbsps
Shortening1 cup
Sugar (confectioners')1 tsp
Salt3 cup
Marsala680 g
Ricotta Cheese1 cup
Chocolate Chip1.5 tsps
Vanilla3 tbsps
Citron (peel, chopped)3 tbsps
Candied Orange Peel (chopped)Directions:
1
Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed
2
Form into a ball, cover with a cloth and let stand for about 1 hour
3
Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals
4
Place a metal tube diagonally across each oval lengthwise
5
Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white
6
Meanwhile heat vegetable oil in a large deep pan for deep frying
7
Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color
8
Remove from pan, let cool a little, gently remove shell from the metal tube
9
Set shells aside to become cold
10
Repeat procedure until shells are all made
11
Mix the ricotta thoroughly with sifted dry ingredients
12
Add two drops of vanilla and chopped fruit peel
13
Mix and blend well
14
Chill mixture before filling shells
15
Fill cold shells and smooth filling evenly at each end of the shell
16
Sprinkle the shells with confectioners' sugar
17
Refrigerate until ready to serve