Cannoli With Tangerine-Almond Filling
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
34
Spice
37
Sweetness
41
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Salt3 tbsps
Lard (very cold)3 cup
Marsala1 cup
Heavy Cream1 cup
Tangerine Juice (fresh)Directions:
1
For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl
2
Work in the lard and slowly add the marsala
3
Knead together with fingers until the dough comes together
4
Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes
5
Form the dough into a disk and wrap tightly in plastic wrap
6
Let stand at room temperature 1 hour
7
Set the smooth rollers of a pasta maker at the widest setting
8
Unwrap the dough and cut in half
9
Lightly flour 1 half (keep the remaining half covered with plastic wrap)
10
Flatten the floured dough into an oval and feed through the rollers
11
Turn the dial down 2 notches and feed the dough through the rollers again
12
Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers
13
Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch
14
Line a baking sheet with plastic wrap
15
Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter
16
Transfer the rounds to a baking sheet and keep covered with more plastic wrap
17
Roll out the remaining dough and cut rounds in the same manner
18
Gather the scraps and let stand 10 minutes
19
Roll out the scraps and cut in the same manner
20
Heat several inches of oil in a large Dutch oven until it registers 350 degrees F
21
Lightly spray the cannoli tubes with nonstick spray
22
Brush the bottom edge of 1 dough round with the egg white
23
Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal
24
Make 5 more shells in the same manner (keep remaining rounds covered with plastic)
25
Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds
26
Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen
27
(If you allow the shell to cool it will stick to the tube and shatter when you try to remove it
28
) Transfer the shells to paper towels to drain and cool the tubes before reusing
29
Wrap the remaining dough around the tubes and fry in the same manner
30
For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat
31
Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored
32
Slowly whisk in the cream mixture and cook until smooth
33
Transfer to a bowl and let cool and thicken slightly
34
Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy
35
Fold in the tangerine caramel sauce
36
Fill a pastry bag fitted with a star tip and fill the cannoli shells
37
Dip the ends in the almonds and chocolate and dust with confectioners' sugar