Cannolo Siciliano

By dyannucci

Ingredients

• 2 1/2pounds2 1/2 pounds all-purpose flour
• 2 1/22 1/2 whole eggs
• 2ounces2 ounces sugar
• 2ounces2 ounces vegetable shortening (recommended: Crisco)
• PinchPinch salt
• PinchPinch ground cinnamon
• Marsala wine, as needed
• Soybean oil, for deep-frying
• 60ounces60 ounces ricotta impastata
• 20ounces20 ounces sugar
• Liquid cream, as needed
• 1teaspoon1 teaspoon vanilla extract
• 1 to 2drops1 to 2 drops cinnamon oil
• 1ounce1 ounce diced candied citron
• 1ounce1 ounce chocolate chips (4000 count)

Details

Servings 50
Preparation time 10mins
Cooking time 745mins
Adapted from foodnetwork.com

Preparation

Step 1

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.