Sicilian Cannoli

By lorik

Ingredients

• For the Dough:
• Makes about 24
• 2 1⁄2 cups flour
• 1 ⁄4 cup sugar
• 1 tsp. ground cinnamon
• 1 tsp. kosher salt
• 4 tbsp. unsalted butter, cubed and chilled
• 5 tbsp. red wine
• 2 eggs, lightly beaten
• 1 egg white, lightly beaten
• Canola oil, for frying
• For the Filling:
• 1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
• 3 ⁄4 cup confectioners' sugar, sifted
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. orange zest
• Amarena cherries, halved, to garnish
• Candied orange peel strips, to garnish

Details

Servings 24
Adapted from saveur.com

Preparation

Step 1

For the dough: In a large bowl, whisk together flour, sugar, cinnamon, and salt; add butter and rub it into flour with fingers until mixture resembles bread crumbs. Add wine and 2 eggs and mix until dough forms. Transfer dough to floured work surface and knead until smooth, 6-8 minutes. Wrap in plastic and refrigerate for 1 hour.

Divide dough into quarters; working with one quarter at a time, pass dough through widest setting on pasta roller. Decrease setting by one notch and pass dough through roller; repeat, decreasing width by one level each time, until 1⁄16″ thick. Using a 4″ round cutter, cut out dough and transfer to parchment paper; repeat with remaining dough. Working with one dough circle at a time, wrap dough around a 1″ × 4 3⁄4″ cannoli core, and brush edges with egg white to seal. Repeat with remaining dough; set aside.

Pour oil into a 6-qt. pot to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, fry cannoli until light brown and crisp, 1-2 minutes. Using tongs, transfer cannoli to paper towels to drain; while hot, carefully remove cannoli shell from core and set aside on a wire rack to cool.

For the filling: Combine ricotta, sugar, vanilla, cinnamon, and orange zest in a large bowl and whisk until smooth, 2-3 minutes. Transfer to a piping bag fitted with a 3⁄4″-wide plain tip. Pipe ricotta mixture into cannoli shells to fill. Garnish each end with a cherry half and orange peel strip.