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This Italian dessert features All-purpose flour; sifted, Marsala; (or use any other. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Cannoli Siciliana
Description
This Italian dessert features All-purpose flour; sifted, Marsala; (or use any other. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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fortified wine) 1 tb Superfine sugar pn Salt 12 Metal cannoli tubes;(cannoli -forms may be made from -1-inch aluminum tubing -
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cut in 5-inch lengths if -commercial forms are not -found) Fat for deep frying ****FILLING**** 2 c Ricotta cheese; as fresh -as possible 1/2 c Superfine sugar 1/4 c Candied fruit; citron, -orange
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peel , etc., finely -diced 1/4 c Pistachio nuts; coarsely -chopped 1/4 c Semi-sweet chocolate;
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cut in -fine
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dice (optional) 1 ts Vanilla extract OR Orange flower water; -optional
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Sift the flour and salt into a bowl,
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make a well in the center, and
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add the wine and sugar.
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Work the flour into the center until you have a rather firm dough, something like noodle dough.
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If the dough is too crumbly add more wine, but do not let it become sticky.
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Place dough on a lightly floured pastry cloth or board and
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knead it and pound it vigorously for about 15 minutes.
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It should be perfectly smooth by then.
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Form it into a ball, wrap in a clean, slightly dampened cloth, and let it rest for 2 hours.
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When it has rested,
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roll it out on the pastry cloth or board until very thin (no more than 1/16 inch).
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Cut it into 5-inch squares and
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roll it around the metal tubes as follows: take a square and
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place it before you diamond fashion; one of the points toward you.
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Place the tube vertically across the middle of the diamond, each end at a point of the dough.
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Fold the sides over the tube, moistening the overlap with a little water and pressing together.
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When all the squares have been thus rolled,
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place them, a few at a time, into deep fat preheated to 375 degrees F (191&# 194;°C).
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Remove them when they are golden brown (tongs are best for this, as the rolls are fragile) and
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let them
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drain on absorbent paper.
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When they are cool, slip off the tubes, and fill with the ricotta filling.
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Press the ricotta through a fine sieve into a bowl.
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Beat it until it is creamy and smooth.
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Beat in the rest of the ingredients with a large fork.
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Fill a pastry bag fitted with a large plain tube (or merely use the nozzle, without a tube) and pipe the filling into the cooled shells
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 91.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 19.0g7%
- Dietary Fiber 0.7g3%
- Sugars 0.1g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, any, cannoli, dessert, flour, frying, italian, marsala, other, siciliana, sifted, title, vegan
