Tuesday, November 17, 2009

Scrumptious Sicilian Cannoli

Scrumptious Sicilian Cannoli


2 Cups All-Purpose Flour

2 Tablespoons Unsalted Butter Or Shortening

1 Teaspoon Sugar

Dash of Salt

3/4 Cup Marsala Wine

1 Egg White

Vegetable Oil For Frying


3 Cups Full Fat Ricotta Cheese

1/2 Cup Powdered Sugar

1/2 Cup Mini Chocolate Chips, or Coarsely Grated Chocolate

1/2 Teaspoon Vanilla Extract

6 Tablespoons Mixed Candies Peel

Optional- 6 Glazed Cherries, Finely Chopped

To make shells, mix the flour, butter, sugar, and salt together. Start to add the wine, add enough so that you form a fairly firm dough. Knead until smooth or about 5 – 10 minutes. Form dough into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour. Cut dough in half, and roll thinly to about 1/4 inch thickness. Cut into four squares. Place a metal tube diagonally across each square, and wrap dough around tube. Seal edges with a beaten egg white. Heat the vegetable oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil one at time, and cook until golden brown. Remove from pan, cool, and gently slide Cannoli shell from tube. Continue with the rest of the shells in the same manner.

To make filling, first let the ricotta drain in a strainer over a bowl in refrigerator for 30 minutes to remove any excess water. Mix ricotta with rest of ingredients. Chill for at least 30 minutes in the refrigerator. Fill each Cannoli shell very carefully, then sprinkle with a little extra powdered sugar. Chill until you’re ready to serve.

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