Food Network: Cannoli alla Siciliana

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Cannoli alla Siciliana
Recipe courtesy Vincent and Joseph Termini, Termini Brothers Bakeries, Philadelphia

Ingredients
Shells:
2 cups flour
1 teaspoon ground cinnamon
2 tablespoons shortening
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup Marsala
1 egg white
Vegetable oil, for deep frying

Directions
Combine the flour, cinnamon, shortening, sugar and salt, and wetting
gradually with the wine, knead together with fingers until rather hard dough or paste is formed.
Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half
of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.

Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the
2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a
large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on
all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove
shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all
made.

Ingredients
Filling:
1 1/2 pounds ricotta cheese
1/2 cup confectioners' sugar
1/2 cup chocolate chips
1 1/2 teaspoons vanilla
3 tablespoons citron peel, chopped
3 tablespoons candied orange peel, chopped

Directions
Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of

vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold
shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners'
sugar.
Refrigerate until ready to serve.

Ingredients
This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the
proportions indicated, and therefore, we cannot make any representation as to the results.