Cannoli alla siciliana #1

Yield: 6 Servings

Measure Ingredient
1½ cup All-purpose flour
1 pinch Salt
½ teaspoon Baking powder
2 \N Eggs
4 teaspoons Sugar
2 tablespoons Butter
1 cup Marsala or dessert wine
\N \N Olive oil
½ pounds Ricotta cheese
4 teaspoons Orange flower water
½ cup Diced candied orange or citron
1 ounce Bitter chocolate; crushed
\N \N Confectioners' sugar

1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well.

2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares.

3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal.

4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes.

5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture.

Sprinkle with confectioner's sugar.



From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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