Classic cannoli - cannoli alla siciliana
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.