Cannolo Siciliano

Total Time:
12 hr 25 min
Prep:
10 min
Inactive:
12 hr
Cook:
15 min

Yield:
50
Level:
Intermediate

Ingredients
  • Dough:
  • 2 1/2 pounds all-purpose flour
  • 2 1/2 whole eggs
  • 2 ounces sugar
  • 2 ounces vegetable shortening (recommended: Crisco)
  • Pinch salt
  • Pinch ground cinnamon
  • Marsala wine, as needed
  • Soybean oil, for deep-frying
  • Ricotta Cream:
  • 60 ounces ricotta impastata
  • 20 ounces sugar
  • Liquid cream, as needed
  • 1 teaspoon vanilla extract
  • 1 to 2 drops cinnamon oil
  • 1 ounce diced candied citron
  • 1 ounce chocolate chips (4000 count)
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions
  • For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.

  • Preheat the deep fryer filled with soybean oil to 375 degrees F.

  • Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.

  • For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.

  • Fill each cannoli with the ricotta cream with a pastry bag or spoon.


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