Cannoli Siciliana

* Exported from MasterCook *

CANNOLI SICILIANA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
****DOUGH****
1 1/4 c All-purpose flour -- sifted
5 tb Marsala -- (or use any other
-fortified wine)
1 tb Superfine sugar
pn Salt
12 Metal cannoli tubes -- (cannoli
-forms may be made from
-1-inch aluminum tubing
-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 peel, etc., finely
-diced
1/4 c Pistachio nuts -- coarsely
-chopped
1/4 c Semi-sweet chocolate -- cut in
-fine dice (optional)
1 t Vanilla extract OR
Orange flower water
-optional

Sift the flour and salt into a bowl, make a well in
the center, and add the wine and sugar. Work the
flour into the center until you have a rather firm
dough, something like noodle dough. If the dough is
too crumbly add more wine, but do not let it become
sticky. Place dough on a lightly floured pastry cloth
or board and knead it and pound it vigorously for
about 15 minutes. It should be perfectly smooth by
then. Form it into a ball, wrap in a clean, slightly
dampened cloth, and let it rest for 2 hours. When it
has rested, roll it out on the pastry cloth or board
until very thin (no more than 1/16 inch). Cut it into
5-inch squares and roll it around the metal tubes as
follows: take a square and place it before you diamond
fashion; one of the points toward you. Place the tube
vertically across the middle of the diamond, each end
at a point of the dough. Fold the sides over the
tube, moistening the overlap with a little water and
pressing together. When all the squares have been
thus rolled, place them, a few at a time, into deep
fat preheated to 375 degrees F. Remove them when they
are golden brown (tongs are best for this, as the
rolls are fragile) and let them drain on absorbent
paper. When they are cool, slip off the tubes, and
fill with the ricotta filling.

Press the ricotta through a fine sieve into a bowl.
Beat it until it is creamy and smooth. Beat in the
rest of the ingredients with a large fork. 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. Makes 12 cannoli. Source:
Great Italian Cooking by Luigi Carnacina.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com



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