Cannoli Ala Siciliana
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Serves/Makes: 16
Ready in: 2-5 hrs
***Dough***
- 2 3/4 cups sifted all-purpose flour
- 2 tablespoons sugar
- 1/4 cup butter
- 1 egg
- 2/3 cup white wine or Marsala
- 1 egg white (to brush on dough)
- deep fat or oil heated to 380 degrees F
***Cream Filling***
- 1 pound ricotta cheese
- 2 cups sifted confectioners' sugar
- 1/3 cup minced mixed candied fruits and cherries
- 2 ounces bitter chocolate, coarsely grated
- additional candied cherries
For the dough: In a bowl mix flour and sugar. Cut in butter until particles are very fine. Add egg and wine gradually to obtain a thick dough. Knead on a floured surface until smooth, about 5 minutes. Cover and let stand for at least an hour. For the filling: Press ricotta through a sieve and mix with confectioners' sugar (reserving 2 tablespoons for later use), candied fruit and chocolate. Chill. Roll dough into a paper-thin sheet on a floured surface. Cut into 5-inch rounds and wrap each round around a metal cylinder called a cannoli tube, brushed with olive oil. Seal ends by brushing with a little egg white. Deep-fry the cannoli, a few at a time in preheated oil until lightly browned. Drain on paper towels and cool for a while. Slide metal cylinders out carefully. When ready to serve, stuff cannoli with cream filling using a pastry bag with a wide round spout. Put half of a candied cherry at each end and dust with confectioners' sugar.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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