Sicilian Cannoli
- Ready In:
- 4hrs
- Ingredients:
- 10
- Yields:
-
24 cannoli
ingredients
-
Filling
- 3 cups ricotta cheese
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 cup minced candied citron peel
-
Shells
- 2 cups flour
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt (a pinch)
- 4 tablespoons butter, cubed
- 5 tablespoons water
- 2 eggs, lightly beaten
directions
- Combine all filling ingredients in a bowl, cover and refrigerate.
- In a large bowl, stir together flour, sugar, and salt. Work in the butter until mixture forms fine crumbs. Add water and 1 egg, and mix into a dough. Knead for 10 minutes, using additional flour as needed. Let the dough sit in a cool place for 2 hours.
- Using a pasta machine, roll the dough out and cut into 24 -4" circles. Keep the circles covered with a towel as you work.
- Seal each dough circle around a cannoli core with a dab of the remaining beaten egg. Fry in oil for 20 seconds, remove and cool.
- Immediately before serving, pipe the filling into the shells.
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