Cannoli

By ctozzi

Ingredients

• Filling
• 1 pound container ricotta, drained if necessary
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup mixed candied fruit, finely chopped
• 1/4 cup candied citrus zest, finely chopped
• 1 ounce dark chocolate, finely chopped
• Shells
• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 3 tablespoons white wine
• 1 egg, lightly beaten
• Vegetable oil for frying
• 1 beaten egg for brushing
• Icing sugar

Details

Servings 14
Adapted from keyingredient.com

Preparation

Step 1

Filling

1. In a bowl, combine all the ingredients. Cover and refrigerate until just before serving.

Shells

1. In a bowl, combine the flour and baking powder.
2. In another bowl, work the butter, sugar and vanilla with a wooden spoon for about 2 minutes. Add the wine and egg. Mix well. Using a wooden spoon, mix in the dry ingredients. Mix until the dough forms a ball.
3. Knead the dough on a floured surface for about 5 minutes.
4. Preheat the oil in the deep fryer to 190°C (375°F). Line a baking sheet with paper towels.
5. On a floured surface, roll the dough into a sheet about 3 mm (1/8 inch) thick. Cut into 7.5-cm (3-inch) squares.
6. Wrap the dough squares around cannoli tubes. If you do not have cannoli tubes, lay the metal handle (about 2.5 cm/1 inch thick) of a whisk diagonally across a dough square. Pull 1 corner of the dough square over the tube, brush with egg, and pull a second corner over the tube, overlapping the first and pressing to seal.
7. Fry each shell, still on the tube or whisk handle, for about 2 minutes. Drain on the baking sheet. Repeat with the remaining dough. Let cool completely, before removing the tube.
8. Using a pastry bag fitted with a large round tip, pipe the filling into the shells. Dust with icing sugar just before serving.