Cannoli Topped with Chocolate

Cannoli Topped with Chocolate

Cannoli

SICILY'S SWEET SENSATION

Cannoli is one of Palermo's classic creations. Originating for festivals and celebrations, this delicious pastry will be a special treat for the whole family.

The combinations of sweet fillings and toppings are endless. Stuffed with sweetened ricotta cheese and topped with delicious chocolate, this recipe will make your friends and family keep inviting you over.

After all, you never arrive at someones house empty handed, so they'll be expecting the box of Cannoli.

This recipe calls for a little red wine in the shell. So, don't forget to save some for yourself.

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INGREDIENTS

Shells

3 cups of all purpose flour

1 Tbls of lard (Crisco)

1 Tbls sugar

1/2 tsp of cinnamon

2 egg yolks

2 egg whites

3/4 cup of red wine

1/4 tsp of salt

1 Tbls butter

Vegetable oil for deep frying

PREPARATION

To begin with you'll need the connolo forms to wrap the dough around. These are metal tubes around 5in. long and 3/4in. round.

Break the lard up into small pieces and place into flour.

Add sugar, cinnamon, egg yolks, salt and red wine and kneed into a firm sticky dough.(Or, use a food processor to mix the dough.)

Place dough on a floured board and kneed into a ball.

Cover the dough with plastic wrap and let rest for about 2 hours.

Cut the dough into three pieces and place through a pasta machine starting at the largest number and working your way to the thinnest dial.(Or roll thin with a rolling pin.)

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Alway keep dough covered so it doesn't dry out.

Cut the dough into around 5in squares.

Lightly butter to metal tubes and wrap the dough around until they overlap.

Moisten the edges with egg whites to hold the dough together on the metal rods.

While you do this heat the oil to about 350 degrees in a large saucepan or use a deep fryer.

At this point be careful not to burn yourself.

Place the tubes of dough in the oil no more than 2 at a time and fry until golden brown. About 3 to 4 minutes.

Remove tubes from oil and drain on a paper towel.

Repeat the process until you have about 2 dozen shells.

Once they are completely cooled gently remove the shells from the tubes. The shell are very fragile so be careful not to break.

INGREDIENTS

Filling

1 and 1/2pounds of ricotta cheese

1 and 1/2cup of powdered sugar

1 tsp of vanilla

1 16oz bag of semi-sweet chocolate morsels

1 tsp of vanilla

PREPARATION

Place the ricotta in a strainer on top of a bowl and put in the refrigerator over night.

Place the ricotta in a cheesecloth and squeeze out the remaining water. The filling is better if dry.

Mix ricotta with the powdered sugar, vanilla and about 5oz of semi-sweet chocolate morsels.

Gently stuff the cannolo shells with the filling. Use a spoon or a piping bag. Try to stuff the shells just before serving to avoid making them soggy.

In a double boiler melt around 7oz of chocolate or melt in a microwave for about 1 minute.

Chop the remaining chocolate and set aside.

Dip the ends of the cannoli into the chopped chocolate then drizzle the top with the melted chocolate and refrigerate until cool.

Sprinkle cannoli with a little powdered sugar and your ready to serve.

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