CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)
Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g
CANNOLI ALLA SICILIANA
To make cannoli shells it is necessary to have three or four metal tubes, made preferably from very light tin, about 7 inches long and 1 1/8 inch in diameter. The edges are to be brought together and are not to be soldered. Bamboo tubes and broom sticks cut to size are also used but, for sanitary reasons, metal tubes are best.
Provided by Food Network
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.
- Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made.
- Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners' sugar.
- Refrigerate until ready to serve.
CANNOLO SICILIANO
Provided by Food Network
Time 12h25m
Yield 50
Number Of Ingredients 15
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
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
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)
Provided by á-9980
Number Of Ingredients 13
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!
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