Cannoli

By cwyorkiex3

Ingredients

• For the cannoli shells:
• Oil for deep frying
• 2 cups cake flour
• 1 cup all-purpose flour
• 1/4 cup sugar
• 8 tablespoons lard
• 1 tablespoon rum
• 1 tablespoon honey
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1 large egg
• Egg wash (2 eggs whisked with 2 tablespoons water)
• For the Filling:
• 1-pound dry ricotta (impastata), or buy good-quality ricotta, line a strainer with cheesecloth, place the cheese in it, and drain overnight or a full day
• 1/2 cup granulated sugar
• 1/4 teaspoon cinnamon oil or ground cinnamon
• 1/4 cup mini-chocolate chips
• Confectioners’ sugar for dusting

Preparation

Step 1

1. Heat a deep fryer to 320° F (160 °C).

2. In a mixer, combine all the cannoli shell ingredients except the egg wash, adding enough water (1 to 2 tablespoons cold water) until it reaches a dough-like consistency. The amount of water will vary according to the outside temperature and humidity. Roll the dough to the thickness of pasta (1/4-inch).

3. Using a cannoli cutter (an oval-shaped cookie cutter), cut out the cannoli. Place the cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over, sealing the opposite edges where they meet with egg wash and pressing down.

4. Deep fry them for 3 minutes, until golden brown.

Assemble the cannoli
1. Combine all the filling ingredients. Let the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli.

2. Serve, sprinkled with confectioners’ sugar.