Sicilian Cheese-Filled Pastries

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READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare pastry:
  • Combine flour and salt in mixing bowl.
  • Make well in center.
  • Add sugar, butter and egg.
  • Add wine and stir with fork until liquid is absorbed.
  • Turn onto floured board.
  • Knead until smooth.
  • Divide dough into 4 equal parts.
  • Roll on floured surface until 1/16" thick.
  • Cut into 3 and 1/2" squares.
  • Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
  • overlap corners.
  • Seal with a little water.
  • Heat 3/4" oil in heavy skillet to 375.
  • Fry cannolis, 3 at a time, in hot oil.
  • When light golden, remove from oil.
  • Slip off of forms as soon as cool enough to handle.
  • Let cool completely.
  • Make filling.
  • Combine sugar, flour and salt in top of double boiler.
  • Slowly stir in scalded milk.
  • Cook over boiling waer until mixture thickens.
  • Combine 1 c mixture with eggs, beat well.
  • pour mixture back into double boiler.
  • Cook, stirring 3 minutes.
  • Cool and stir in flavor.
  • (Filling must be cold before adding ricotta.).
  • Beat ricotta and powdered sugar until ricotta is smooth.
  • Fold in custard, fruit and chocolate.
  • With small spatula, fill cannoli, carefully packing filling.
  • Refrigerate until serving time.
  • Shells can be made ahead, frozen and filled as needed.
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