Preparation - Medium
Makes 8 cannoli
Once you have metal cannoli tubes, which are available in most kitchenware stores, these pastries are amazingly simple to prepare.
8 cannoli tubes, mixing bowl and spatula, deep frying.
- 1 cup all-puropose flour
- 1/2 tsp suger
- 1 tsp unsweetened cocoa powder
- 1 TBSP unsalted butter
- 1 - 2 TBSP red or white wine, Marsala, or Malvasia
- 1 egg white, beaten with 1 tso water
- Vegetable oil, for frying
- 2 TBSP miniature chocolate chips
- 2 TBSP chopped candied fruit, such as oranges or cherries
RICOTTA CREAM FOR STUFFING
- TO make the shells, mix together the flour, sugar, and cocoa powder.
- CUT in the butter until crumbly. Add just enough wine for the dough to come together. Press into a ball, cover with plastic wrap or wax paper, and refrigerate for 30 minutes.
- DIVIDE the dough in half. Return one half to the refrigerator, and roll out the other into a 16 x 5-inch strip about 1/8 inch thick. Cut out 4 large 5 x 3 1/2-inch ovals. Place a cannoli tube lengthwise on each one and bring up the sides to overlap slightly on top; brush with egg wash to seal.
- POUR 3 to 4 inches oil in a deep-fryer or saucepan and heat to 365 F. or until a bit of pastry dropped into the oil sizzles immediately. Fry the cannoli a few at a time, without crowding the pot, turning with tongs, until golden brown, about 10 minutes. Remove and drain on paper towels. Remove the tubes while still warm.
- FORM the remaining cannoli, reheat the oil, fry, and drain on paper towels. The shells can be stored in an airtight container for 1 week.
- SHORTLY before serving, mix the chocolate chips and candied fruit into the Ricotta Cream. Use a pastry bag fitted with a large plain tip or a small spoon to fill each shell.
THE FLAVORS OF SICILY
Anna Tasca Lanza