Cannoli siciliana
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Cannoli siciliana
Last updated 6/12/2012 12:42:53 AM. Recipe ID 1916. Report a problem with this recipe.
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      Title: Cannoli siciliana
 Categories: Desserts, Italian
      Yield: 12 Cannoli
           -JUDI M. PHELPS
  1 1/4 c  All-purpose flour; sifted
      5 tb Marsala; (or use any other
           -fortified wine)
      1 tb Superfine sugar
        pn Salt
     12    Metal cannoli tubes;(cannoli
           -forms may be made from
           -1-inch aluminum tubing
           -cut in 5-inch lengths if
           -commercial forms are not
           Fat for deep frying
      2 c  Ricotta cheese; as fresh
           -as possible
    1/2 c  Superfine sugar
    1/4 c  Candied fruit; citron,
           -orange peel, etc., finely
    1/4 c  Pistachio nuts; coarsely
    1/4 c  Semi-sweet chocolate; cut in
           -fine dice (optional)
      1 ts Vanilla extract OR
           Orange flower water;
  Sift the flour and salt into a bowl, make a well in the center, and
  add the wine and sugar.  Work the flour into the center until you
  have a rather firm dough, something like noodle dough. If the dough
  is too crumbly add more wine, but do not let it become sticky. Place
  dough on a lightly floured pastry cloth or board and knead it and
  pound it vigorously for about 15 minutes.  It should be perfectly
  smooth by then. Form it into a ball, wrap in a clean, slightly
  dampened cloth, and let it rest for 2 hours.  When it has rested,
  roll it out on the pastry cloth or board until very thin (no more
  than 1/16 inch). Cut it into 5-inch squares and roll it around the
  metal tubes as follows: take a square and place it before you diamond
  fashion; one of the points toward you. Place the tube vertically
  across the middle of the diamond, each end at a point of the dough.
  Fold the sides over the tube, moistening the overlap with a little
  water and pressing together.  When all the squares have been thus
  rolled, place them, a few at a time, into deep fat preheated to 375
  degrees F. Remove them when they are golden brown (tongs are best for
  this, as the rolls are fragile) and let them drain on absorbent
  paper. When they are cool, slip off the tubes, and fill with the
  ricotta filling.
  Press the ricotta through a fine sieve into a bowl. Beat it until it
  is creamy and smooth.  Beat in the rest of the ingredients with a
  large fork. Fill a pastry bag fitted with a large plain tube (or
  merely use the nozzle, without a tube) and pipe the filling into the
  cooled shells. Makes 12 cannoli.  Source: Great Italian Cooking by
  Luigi Carnacina.
  Shared and MM by Judi M. Phelps. or

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Recipe ID 1916 (Apr 03, 2005)

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