Italian Cannoli
From La Cucina Anna Maria: Good Life Recipes from San Juan Island
Shells:
2 cups all purpose flour
2 tablespoons shortening or lard
1 teaspoon honey
¼ teaspoon honey
¼ teaspoon salt
¾ cup Marsala wine
1 egg slightly beaten
1 ½ quarts vegetable oil
metal tubes or dowels (6 x ¾ inches available from gourmet shops)
Filling:
1 pound ricotta drained (choose fine curd cheese)
½ cup confectioner’s sugar
2 ounces semisweet chocolate coarsely grated
3 tablespoons chopped citron (optional)
2 tablespoons crème de cacao or almond oil
½ teaspoon cinnamon
Combine flour, shortening, honey, and salt, wetting mixture gradually with Marsala wine. Knead with fingers until dough is firm. Shape into ball, cover with cloth and let stand one hour.
- In a food processor, combine ricotta cheese, confectioner’s sugar, cinnamon and crème de cacao or almond oil. Season to taste. Stir in grated chocolate and citron. Put in pastry bag and refrigerate until ready to use.
- Cut dough in half and roll into thin sheets ¼ inch thick. Using a sharp knife, cut dough into 4 inch squares. Place metal tubes diagonally across squares. Wrap dough around each tube by overlapping the two opposite points. Seal points with beaten egg, pressing together with fingers.
- Heat oil in large pot until 370 degrees. Drop tubes carefully a few at a time into hot oil. Fry on all sides until shells are a deep golden brown color. Remove with slotted spoon and drain on paper towel. Cool.
- Fill pastry bag with cheese filling and pipe filling into ends of shells or spoon into shell ends. Sprinkle with confectionary sugar before serving.
- Shells store well unfilled in airtight containers.
- Makes 12 cannoli.