Traditional Sicilian Cannoli Recipe #92092
My all time favorite Italian dessert. If your ricotta is watery, please make sure to drain it well.
4 hours | 1 hour prep
SERVES 16
SHELLS
- 1 3/4 cups flour
- 1 tablespoon sugar
- 1 pinch salt
- 2 tablespoons melted butter
- 3/4 cup marsala
- egg white, for sealing
- oil (for frying)
FILLING
- 5 cups ricotta cheese
- 1 1/4 cups confectioners' sugar
- 1 orange rind, grated/zest
- mini chocolate chip
- SHELLS: In a mixing bowl, combine flour, sugar, and salt.
- Add butter and marsala.
- Knead dough on lightly floured surface until well mixed.
- Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
- Roll out dough very thin.
- Cut dough into rounds using a 4 inch cookie cutter.
- Roll each round again until very thin.
- Roll each round around a cannoli tube, tightly, and seal with egg white.
- Fry in hot oil, turning, until golden.
- Drain on paper towels and let cool.
- Gently twist cannoli tube to remove shell.
- Cool COMPLETELY.
- FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
- Keep covered in the refrigerator until your shells are cooled and ready to fill.
- Fill pastry bag with filling.
- Use a plain or open star tip.
- Insert tip to center of shell and fill to one end and then repeat this step on the other end.
- Dust with confectioners' sugar.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 92092 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars