Sicilian Cannoli with Shaved Chocolate and Pistachios

Directions for: Sicilian Cannoli with Shaved Chocolate and Pistachios

Ingredients

Cannoli Dough

4 cups 00 flour

2 Tbsp vegetable shortening, plus more for greasing cannoli shells

2 Tbsp cocoa

2 Tbsp cinnamon

2 eggs

2 Tbsp sugar

cup red wine

1 egg white, beaten

Cooking oil, for frying

Filling

cup + 2 Tbsp icing sugar

2 Tbsp skim milk

Shaved chocolate

Ground pistachios

Directions

Cannoli Dough

1. In the bowl of a stand mixer, mix together flour and shortening until flour is completely incorporated.

2. Add cocoa and cinnamon and mix until spices are evenly distributed in the flour and shortening mixture.

3. In a separate bowl, beat together sugar and eggs.

4. Stir egg mixture and red wine into the flour mixture; mix well until dough is crumbly and sticks together.

5. Remove dough from the mixer and knead by hand on a lightly-floured surface for 5 to 8 minutes, until smooth.

6. Place dough into a large plastic bag and set aside to rest at room temperature for 30 minutes.

7. Once dough has rested, divide dough into five (8-oz) portions.

8. Run dough through a pasta roller on the largest setting seven or eight times.

9. Set pasta roller to the second thickest setting and run dough through once.

10. Roll dough through once each using the third, fourth, and fifth setting; set dough sheet aside.

11. Repeat with remaining dough portions.

12. To cook the cannoli, preheat deep fryer or oil in a large heavy-bottomed pot to 320F.

13. Place flattened dough onto a lightly floured surface; using a 3-inch circle cutter, cut out dough circles.

14. Wrap cannoli shells around a cannoli tube oiled with vegetable shortening.

15. Brush dough with egg whites and drop into the fryer to fry for 3 minutes, until golden brown.

16. Remove cannoli shells from the fryer and slide pastry off the shell; set aside to cool.

17. Repeat with remaining dough.

Filling

1. In a food processor or stand mixer, blend together icing sugar and skim milk until smooth.

2. Spoon icing into a piping bag fitted with a large nozzle.

3. Pipe filling into the cannoli shells.

4. Dip one end of the cannoli into the shaved chocolate and the other into the ground pistachios.

5. Dust with icing sugar and serve.

Tips and Substitutions

Special Equipment: Stand mixer, pasta roller, piping bag, deep fryer or large heavy-bottomed pot, cannoli shells

Extra cannoli dough may be sealed and frozen for later use. To thaw dough, transfer frozen dough to the refrigerator to thaw overnight, then let rest at room temperature for at least one hour before use.