Cannoli

Michelle

ingredients

Shells:
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala
Filling:
1 pound sheep’s milk ricotta (may substitute cow’s milk)
1/2 cup superfine sugar
1/3 cup lemon juice
1 tablespoon vanilla
4 tablespoons grated orange zest, plus extra for garnish
1/4 cup tiny chocolate chips
1 egg white, lightly beaten
2 quarts canola oil, for frying
Powdered sugar, for dusting

directions

1
To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate.
2
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.
3
To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator.
4
Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.
5
Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.
6
Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.
7
When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest.