Sicilian Cannoli - ★Cooking Recipes★

Courtesy of Nick Bozzo of SanRemo Bakery and Cafe.
Directions for: Sicilian Cannoli

Ingredients

Pastry

2 cups plus 1 3/4 Tbsp white wine

cup vinegar

1 cup sugar

cup shortening

2 Tbsp cocoa powder

34 oz strong or high-gluten flour

Virgin olive oil, for frying

Filling

20 oz ricotta cheese

1 cup sugar

2 - 3 Tbsp candied orange and lemon, chopped

2 Tbsp chocolate chips

Icing sugar

24 candied cherries (optional)

Directions

Pastry

1. In the bowl of a stand mixer, combine wine, vinegar, sugar, shortening, and cocoa powder.

2. Mix on low speed for 3 minutes, until ingredients are fully combined.

3. Working in batches, add flour and mix for 10 minutes on slow, until the dough is smooth and elastic.

4. Place dough mixture into a separate bowl, cover, and refrigerate for at least 1 hour - the longer the better.

5. When ready to make the cannoli, remove dough from the fridge and divide in half.

6. In a deep fryer or heavy bottomed pot, preheat oil to 350F.

7. On a floured work surface, roll out dough to paper thinness, using flour as required to prevent sticking.

8. Cut dough into ovals using the metal cookie cutter and set ovals aside.

9. Recombine and roll out scraps to paper thinness and repeat until all dough has been used up.

10. Wrap ovals around the cannoli forms, allowing the ends to meet.

11. Drop forms into the oil and fry for 2 minutes, until golden.

12. With tongs, remove cannoli shells from the oil and, once shells are cool enough to touch, slide shells off the metal forms.

13. Set shells aside to cool for at least 10 minutes while you fry the remaining cannoli shells.

Filling

1. In the bowl of a stand mixer, mix ricotta cheese on slow speed until smooth, scraping the sides as needed.

2. Add sugar and candied fruit. Mix until smooth and incorporated.

3. Add chocolate chips to the bowl, mixing only a few turns to prevent the chocolate chips from breaking.

4. Fill a piping bag with the ricotta filling.

5. Squeeze the filling into each end of the cooled cannoli shells, starting at the middle and working towards the edges.

6. Sprinkle icing sugar over the cannoli and press candied cherries into the end of each cannoli.

See more: Comfort Food