Cannoli Alla Siciliana Recipe
Servings: 12
Ingredients
- 2 c. All-purpose flour
- 2 Tbsp. Shortening
- 1 tsp Sugar
- 1/4 tsp Salt
- 3/4 c. Wine, Marsala, Burgundy or possibly Chablis Vegetable oil
- 3 c. Ricotta
- 1/2 c. Confectioners sugar
- 1/4 c. Cinnamon
- 1/2 sqr unsweetened
- 1/2 Tbsp. Cocoa (both optional)
- 1/2 tsp Vanilla
- 3 Tbsp. Citron peel, minced
- 3 Tbsp. Orange peel, candied,minced
- 6 x Glace cherries, cut up
Directions
- To make cannoli shells it is necessary to have 3 or possibly 4 metal tubes, preferably made from very light tin, about 7-inches long and 1 1/8 inches in diameter. The edges shouldn't be soldered. (Old aluminum chairs cut up work great)
- SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually with wine, knead together with fingers till rather hard dough or possibly paste is formed. Form into ball, cover with cloth and let stand about 1 hour. Cut dough in half and roll half of dough into a thin sheet about 1/4 inch thick. Cut into 4 inch squares. Place a metal tube diagonally across each square from one point to another, wrapping dough around tube by overlapping the two points and sealing overlapping points with a little egg white.
- Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or possibly two tubes at a time into warm oil. Fry gently till dough is a golden color. Remove from pan, let cold and gently remove shell from metal tube.
- Set shells aside to cold. Repeat procedure till all shells are made.
- FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add in vanilla and fruit peel. Mix and blend well. (A little grated pistachio may be added if you like). Chillin refrigerator before filling shells. Fill cool cannoli shells; smooth filling proportionately at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners sugar.
- Chill till ready to serve.
- These are best if they are filled just before you company arrives.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 92 | 36% |
| Total Fat 10.44g | 13% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.71g | |
| Cholesterol 32mg | 11% |
| Sodium 102mg | 4% |
| Potassium 116mg | 3% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.16g | 6% |
| Protein 9.31g | 15% |
