SICILIAN CANNOLI

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Sicilian Cannoli image

Categories     Cookies     Dessert     Fry     Goat Cheese     Ricotta     Party     Pastry     Gourmet     Kidney Friendly     Peanut Free     Soy Free

Yield Makes about 10 desserts

Number Of Ingredients 23

For cannoli shells
1 cup all-purpose flour plus additional for dusting
3 tablespoons sugar
1 teaspoon unsweetened cocoa powder (not Dutch-process)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon baking soda
1 lb cold lard
2 tablespoons sweet Marsala wine
1 large egg, separated
About 3 cups vegetable oil
For filling
1 lb fresh ricotta (2 cups)
2 oz soft mild goat cheese
1/4 cup confectioners sugar
1 tablespoon minced candied orange peel
1/2 teaspoon orange-flower water (also called orange-blossom water)
1/4 teaspoon cinnamon
1/3 cup shelled unsalted pistachios (not dyed red), chopped
2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)
Garnish: confectioners sugar
Special Equipment
a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5 5/8- by 5/8-inch) metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip

Steps:

  • Make dough for shells:
  • Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda. Add 2 tablespoons lard and blend in with your fingertips until combined. Add wine and yolk and stir until a dough forms.
  • Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour.
  • 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). Fold in nuts and chocolate until combined and chill.
  • Make shells:
  • Set smooth rollers of pasta maker at widest setting. Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap). Flatten floured dough into an oval and feed through rollers. Turn dial down 2 notches and feed dough through rollers again. Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used.
  • Line a baking sheet with plastic wrap. Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter. Transfer rounds to baking sheet and keep covered with more plastic wrap. Roll out remaining dough and cut rounds in same manner. Gather scraps and let stand 10 minutes. Roll out scraps and cut in same manner.
  • 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.
  • Meanwhile, lightly oil cannoli tubes. Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal. Make 5 more shells in same manner (keep remaining rounds covered with plastic).
  • Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds. 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. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.) Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner.
  • Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.

Asratul Kau
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Would definitely recommend this recipe.


Suhail Rustam Khan
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Overall, I thought this recipe was pretty good. I'll definitely be making it again, but I'll make a few changes next time.


Raju Bhi
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The filling was a little too runny. I think I'll try adding more ricotta cheese next time.


PoggersBG
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The shells were a little too thick. I think I'll try rolling them out thinner next time.


Sazzat Khan
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These cannoli were a little too sweet for my taste. I think I'll try using less sugar next time.


SHEULY RAIN DAS
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I'm not a big fan of cannoli, but I have to admit that these were pretty good. The shells were crispy and the filling was creamy and flavorful.


Paras Bohora
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The shells were a little tricky to make, but they turned out great. The filling was delicious and the cannoli were a big hit.


chastity teofilo
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These cannoli were so good! I love the combination of ricotta cheese, mascarpone cheese, and whipped cream in the filling.


Hamzii Malik
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My first time making cannoli and they were a success! The shells were crispy and the filling was creamy and flavorful.


david thabo
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This recipe was easy to follow and the cannoli turned out delicious. I will definitely be making them again.


Onyenachi Miracle
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I've made cannoli many times before, but this recipe is by far the best. The shells were so easy to make and the filling was so creamy.


Urmi Sheikh
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These cannoli were a hit at my party! Everyone loved them. The filling was just the right amount of sweetness and the shells were crispy and delicious.


Garima Lama
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Amazing recipe! The cannoli turned out perfect. I used a combination of ricotta cheese, mascarpone cheese, and whipped cream for the filling. It was so smooth and creamy.