Cannoli Siciliani Recipe 445 Recipes

CANNOLO SICILIANO

Steps:

• For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.
• Preheat the deep fryer filled with soybean oil to 375 degrees F.
• Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.
• For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.
• Fill each cannoli with the ricotta cream with a pastry bag or spoon.

CANNOLI SICILIANI: SICILIAN CANNOLI

Steps:

• To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
• To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.

CANNOLI SICILIANI RECIPE - (4.4/5)

Steps:

• 1. In a clean bowl, add the salt, sugar, cinnamon, and flour. 2. Mix well. 3. Add shortening and cut in until it resembles breadcrumbs with a pastry cutter or fork. 4. Add the 2 eggs and wine. 5. Mix until dough starts to come together, 6. On a floured surface, begin kneading dough. 7. Once a smooth ball has formed, wrap in plastic wrap and let it sit in the fridge overnight. 8. Remove from fridge and knead until just pliable. 9. Using a pasta roller or rolling pin, roll dough to about 1/16 inch thick or setting 6 on the roller. 10. Using a 4-inch round bowl or so, cut dough into circles. 11. Using cannoli forms, wrap dough around them and seal overlaps with egg white. 12. Heat your oil to about 350 degrees Fahrenheit. 13. Remove shells from oil once they turn golden brown. FILLING: 14. In another clean bowl, add ricotta and vanilla. Mix well. 15. Add powdered sugar and whip well. 16. Zest about 1 tsp of lemon and mix well. 17. Add chocolate and mix well. 18. Load filling into a pastry piping bag/Ziploc bag with hole cut in corner and pipe into cannoli shells. Tip: Push bag in as far as it will go, then squeeze. Let the bag come out on it's own, do not pull. Repeat on other side and finished!

CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)

Steps:

• Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
• Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
• Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
• Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
• Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.