Cannoli (sicilian)

Cannoli (sicilian)


  • 1 3/4 cup unsifted, regular all-purpose flour
  • 1/2 tsp salt
  • 2 tbs. granulated sugar
  • 1 egg, slightly beaten
  • 2 tbs. firm butter, cut in small pieces
  • about 1/4 cup sweet Marsala wine
  • 1 egg white, slightly beaten
  • shortening or salad oil for deep frying
  • Ricotta Filling (see below)
  • powdered sugar
  • Chopped sweet chocolate and/or chopped pistachio nuts


Makes 25 shells. Sift flour with salt and granulated sugar. Make a well in the center; in it place egg and butter. Stir with a fork, working from center out, to moisten flour mixture. Add wine, 1 tbs at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out on floured board about 1/16 inch thick. Cut into 3 1/2 inch circles (can also work with squares). With rolling pin, roll circles into ovals. Wrap around cannoli forms; seal edge with egg white. Turn out ends of dough to flare slightly. Fry two or three at a time in deep hot fat (350) for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells completely before filling. Use pastry tube to fill. Sift powdered sugar over shell; garnish at ends. Process 2 lbs (4 cups) ricotta cheese in machine until very smooth. Fold in 1/12 cups unsifted powdered sugar and 4 tsp. vanilla. If you want CHOCOLATE ones, take a portion of the filling and add 1/4 cup chopped sweet chocolate. CHILL SEVERAL HOURS OR OVERNIGHT. Fill shells (very easy with small spoon, knife, or pastry bag since shells are firm). For the chocolate ones, sprinkle bits of chocolate at both ends. Dust all with powdered sugar. For pistachios (the best!) garnish ends with chopped pistachio nuts. Fill just before serving.

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