Cannoli

A cannoli is a Sicilian pastry dessert that is an essential part of the of the cuisine of Sicily.  They are fried tube- shaped pastry shells filled with a sweet, creamy filling.

For traditional cannoli’s, the filling is made of ricotta cheese or even sweetened mascarpone.  The cheese is blended with a combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or any other of assorted flavors. The shell is made of flour, butter, sugar, and a number of other ingredients. The dough is then rolled into ovals and wrapped around a dough ring and fried. Following the frying process, the shells are stuffed using either a spoon or a pastry bag.

Cannoli’s originated in Palermo and surrounding areas. They date back to when Sicily was controlled by the Arabs. Originally, the pastries were made for the Carnevale, the festival season that occurs immediately before lent. It was thought that the cannoli might have been a fertility symbol during the season. However, now cannoli’s are enjoyed year round throughout Italy and the United States.

Ingredients

• Shells:
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons shortening
• 1 egg
• 1 egg yolk
• 1/2 cup sweet Marsala wine
• 1 tablespoon distilled white vinegar
• 2 tablespoons water
• 1 egg white
• 1 quart oil for frying, or as needed
• Filling:
• 1 (32 ounce) container ricotta cheese
• 1/2 cup confectioners' sugar
• 1 cup chopped candied citron
• 4 ounces semisweet chocolate, chopped (optional)

Directions

1.     In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.

2.     Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.

3.     Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.

4.     To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.