Ingredients:
Cannoli Shells
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 10 tablespoons (+2-3 additional tbsp if needed) Marsala wine
- Cannoli forms-
- egg white for wash
Method :
Cannoli Shells:
- Combine flour, cinnamon, shortening, salt and sugar in a food processor. Process until the mixture is like fine sand.
- Add Marsala through the chute, until the mixture forms a ball. You may need to use 1-2 additional tablespoons of marsala if the mixture is too dry to come together.
- Wrap in plastic wrap and let sit on the counter for 1-2 hours.
- Roll out dough with a rolling pin, or run through a pasta maker to make a thin sheet of dough. Cut out dough with a round cutter approximately 4″ in diameter.
- Wrap dough circles around a cannoli form, and seal edge with a small dab of egg white.
- Heat oil to 315F- 325F. Place cannolis into the hot oil and gently hold in place, turning until golden brown.
- Transfer to a piece of paper towel to cool.
- Dip ends into chocolate and sprinkles if desired, and set aside to harden.
Cannoli Filling:
- Whip whipping cream until soft peaks form.
- In a small bowl combine sugars and cheese. Gently fold in whipping cream.
- Continue to fold while adding chocolate chips.
- Transfer filling to a piping bag and squeeze filling into each end of the cannoli.
- Consume within a few hours.
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DESSERT