Cannoli alla siciliana #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | pinch | Salt |
| ½ | teaspoon | Baking powder |
| 2 | Eggs | |
| 4 | teaspoons | Sugar |
| 2 | tablespoons | Butter |
| 1 | cup | Marsala or dessert wine |
| Olive oil | ||
| ½ | pounds | Ricotta cheese |
| 4 | teaspoons | Orange flower water |
| ½ | cup | Diced candied orange or citron |
| 1 | ounce | Bitter chocolate; crushed |
| Confectioners' sugar | ||
Directions
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.
MARIOS
TURTLE CREEK VILLAGE, DALLAS
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .