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LOCATION: Recipes >> Pastries >> Cannoli 04

Print this Recipe    Cannoli 04

Classic Cannoli - Cannoli alla Siciliana
Yield: 6 servings

1 1/2 c all-purpose flour
pinch salt
1/2 teaspoon baking powder
2 eggs
4 teaspoons sugar
2 tablespoons butter
1 cup marsala or dessert wine
olive oil
1/2 poune ricotta cheese
4 teaspoons orange flower water
1/2 cup diced candied orange or citron
1 oz bitter chocolate, crushed
confectioners' sugar

Combine flour, salt, baking powder, 1 egg, sugar, and butter; mix
well.

Gradually add enough wine to make a firm dough. Knead until smooth
and elastic. Roll into very thin sheets; cut into 12 squares.

Place metal cannoli tubes diagonally onto each square so tube
divides each square into 2 triangles. Lay points of triangles over
tubes so they meet in middle. Separate remaining egg and use a
little of the egg white to moisten overlap. Press gently to seal.

Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden
brown, drain well on paper towels, and cool. Remove metal tubes.

Combine remaining part of egg with ricottta cheese, orange flower
water, candied orange, and chocolate and blend well. Fill cannoli
with cheese mixture. Sprinkle with confectioner's sugar.

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