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Rating: 4.2/5 (43 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 327
% Daily Value**
Total Fat 14g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 29mg
Sodium 184mg
Total Carbohydrate 34g
Dietary Fiber 2g
Sugars 9g
Protein 13g
Vitamin A  7%Vitamin C  3%
Calcium  29%Iron  9%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cannoli Alla Siciliana

Recipe Tags: Pastry Recipes

Date Added: July 30, 2009
These are best if they are filled just before you company arrives.


2 cups All-Purpose Flour
2 tablespoons Shortening
1 teaspoon Sugar
1/4 teaspoon Salt
3/4 cup Burgundy
4 cups Vegetable Oil
3 cups Ricotta Cheese
1/2 cup Confectionery Sugar
1/4 cup Cinnamon
1/2 tablespoon Cocoa (both optional)
1/2 teaspoon Vanilla
3 tablespoons Citron Peel chopped
3 tablespoons Candied Oranges peel chopped
6 Glace Cherries cut up
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1. To make cannoli shells it is necessary to have 3 or 4 metal tubes, preferably made from very light tin, about 7-inches long and 1 1/8 inches in diameter.

2. The edges should not be soldered. (Old aluminum chairs cut up work great) SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually with wine, knead together with fingers until rather hard dough or paste is formed.

3. Form into ball, cover with cloth and let stand about 1 hour.

4. Cut dough in half and roll half of dough into a thin sheet about 1/4 inch thick. Cut into 4 inch squares.

5. Place a metal tube diagonally across each square from one point to another, wrapping dough around tube by overlapping the two points and sealing overlapping points with a little egg white.

6. Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or two tubes at a time into hot oil.

7. Fry gently until dough is a golden brown color.

8. Remove from pan, let cool and gently remove shell from metal tube. Set shells aside to cool.

9. Repeat procedure until all shells are made.

10. FILLING: Mix ricotta thoroughly with sifted dry ingredients.

11. Add vanilla and fruit peel.

12. Mix and blend well. (A little grated pistachio may be added if desired). Chillin refrigerator before filling shells.

13. Fill cold cannoli shells; smooth filling evenly at each end of shell.

14. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners sugar.

15. Refrigerate until ready to serve. These are best if they are filled just before you company arrives.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cheese, Cocoa Powder, Natural Sweeteners, Alcohol, Oranges allergies.
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