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Cannoli Alla Siciliana




Source of Recipe


the web


List of Ingredients




DOUGH
2 3/4 cups all-purpose flour -- sifted
2 tablespoons sugar
1/4 cup butter
1 egg
2/3 cup white wine
1 egg white
oil heated to 380 degrees
CREAM FILLING
1 pound ricotta cheese
2 cups confectioner's sugar
1/3 cup candied fruits and cherries -- minced
2 ounces bitter chocolate -- coarsely grated
candied cherries

Recipe



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 whie. Deep fry 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 service stuff cannoli with cream filling using a pastry bag with a wide spout. Put a half of a candied cherry at each end and dust with confectioners' sugar.