Cannoli Siciliani

Yield: 18

Check step by step video here

For the cannoli pastry shell

  • 1 3/4 cup All-Purpose flour
  • 2 yolks eggs
  • 2 teaspoon sugar
  • 3 tablespoon extra virgin olive oil
  • ½ cup Marsala

For the stuffing

  • 2 pounds ricotta, drained and processed
  • 1 cup of powdered sugar
  • ½ teaspoon cinnamon
  • 1/2 cup candied orange peel
  • 1 tablespoon orange blossom water

For finishing

  • 1 Quart vegetable oil
  • ½ cup powdered sugar

To make the shells, mix the flour with the sugar in a mixing bowl. Make a well and add the wine, the oil, and the yolks. Mix it until it reaches a dough consistency. Transfer to lightly floured surface and knead until smooth; the dough will be quite stiff. Chill in plastic wrap for 30 minutes. Cut the dough in 5 pieces. Roll the each piece until 1/16 thick. I like to use a pasta machine. Trim the edges, and then cut the pastry into 3-inch squares. Lightly grease the metal Cannoli tubes. Wrap a pastry square diagonally around each tube, securing the overlapping corners with egg whites and pressing them firmly together. Heat the oil in a deep fat fryer or deep frying pan to about 350º F, or until a scrap of pastry dropped into the oil becomes crisp and golden, with a slightly blistered surface, in 15 to 20 seconds. Drain the cooked shells in a rack and let them cool.

To prepare the filling, cut the orange peels into small pieces. Beat the ricotta and sugar until very light. Beat in the rest of the ingredients. Refrigerate.

When the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli. Serve, sprinkled with powdered sugar.