Sicilian Cannoli
Ingredients for Sicilian Cannoli
Dough for the shells (makes 2 dozen 3.5 inch long cannoli). Dough recipe adapted from Martha Stewart.
2 cups (270 g) "00" flour
3 tablespoons granulated sugar
1 teaspoon unsweetened cocoa powder (dutch processed preferred i.e. Ghirardelli)
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3/4 Marsala wine (sweet not dry)
3 tablespoons canola oil (+ 48 fluid oz for cooking)
1 egg, beaten
Ricotta Filling and garnish
2 lb ricotta cheese, drained
1 cups powdered sugar (reduce or omit the amount of sugar if using cannoli ricotta cheese since it is already sweetened).
1 tablespoon lemon zest
1 teaspoon fresh lemon juice
1/2 cup of heavy whipping cream, beat until stiff peaks form
5 oz of dark chocolate, shaved
candied lemon peel (optional)
1/4 cup pistachios, finely chopped (optional)
dried cherries, rehydrate in water (optional)
Directions for Sicilian Cannoli
To make the dough for the shells
In a large bowl combine flour, sugar, cocoa powder, cinnamon, and salt with a fork. Add Marsala wine, and oil to the dry ingredients. Use an electric mixer on medium until dough pulls together.
Transfer dough to a lightly floured countertop. Knead dough until smooth (few minutes). Wrap dough in plastic wrap and allow to rest about 30 minutes at room temperature.
After resting the dough, divide into 3 to 4 pieces. Roll out with a floured rolling pin or pasta machine, until dough is about 2mm thick (about the thickness of a dime).
Use a 3.25 inch round cutter (or drinking glass) to cut out dough. Wrap dough around the metal cannoli forms. Brush ends with beaten egg to seal closed.
In a large saucepan, heat 48 oz of canola oil to 380 degrees. Oil should be at least 4 inches deep in the saucepan.
Using metal tongs, carefully lower cannoli forms into the oil. Fry until golden brown, should only take about 1 minute. Transfer to a wire drying rack, place paper towels below to capture drips of oil. Once cooled, remove metal cannoli form from shell. Continue steps 3 - 6 until all dough is used.
To make the cannoli filling
In a medium bowl stir together drained ricotta cheese, powdered sugar, lemon zest, and lemon juice. Fold in whipped cream.
Fold in dark chocolate flakes.
Transfer filling to a pastry bag or quart sized plastic bag, cut 1/2 inch off one end of bag.
Pipe filling into the cooled cannoli shells.
Garnish ends with candied lemons, shaved chocolate and cherries, or pistachios. Sprinkle with powdered sugar prior to serving. Best if eaten the same day.