Cannoli With Tangerine Almond Filling Recipes

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CANNOLO SICILIANO



Cannolo Siciliano image

Provided by Food Network

Time 12h25m

Yield 50

Number Of Ingredients 15

2 1/2 pounds all-purpose flour
2 1/2 whole eggs
2 ounces sugar
2 ounces vegetable shortening (recommended: Crisco)
Pinch salt
Pinch ground cinnamon
Marsala wine, as needed
Soybean oil, for deep-frying
60 ounces ricotta impastata
20 ounces sugar
Liquid cream, as needed
1 teaspoon vanilla extract
1 to 2 drops cinnamon oil
1 ounce diced candied citron
1 ounce chocolate chips (4000 count)

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.

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