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Rating: 3.9/5 (25 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 259
% Daily Value**
Total Fat 9g
14%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 19mg
6%
Sodium 92mg
4%
Total Carbohydrate 30g
10%
Dietary Fiber 1g
3%
Sugars 14g
Protein 9g
Vitamin A  5%Vitamin C  0%
Calcium  17%Iron  6%
Potassium  4%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 Siciliana

Recipe Tags: Pastry Recipes

Date Added: July 23, 2009
This homemade pasta recipe makes it easy to create a unique taste treat for your family and friends. The creamy filling is the perfect partner to the crispy crunch of the deep-fried cannoli shell.

Ingredients:

1 1/4 cups All-Purpose Flour sifted
5 tablespoons Marsala Wine (or use any other fortified wine)
1 tablespoon Sugar Superfine
Salt pn
Vegetable Oil deep frying
2 cups Ricotta Cheese as Fresh as possible
1/2 cup Sugar Superfine
1/4 cup Candied Orange finely diced
1/4 cup Pistachio Nuts coarsely chopped
1/4 cup Semisweet Chocolate cut in fine dice (optional)
1 teaspoon Extract Of Vanilla
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Directions:

1. Sift the flour and salt into a bowl, make a well in the center, and add the wine and sugar.

2. Work the flour into the center until you have a rather firm dough, something like noodle dough.

3. If the dough is too crumbly add more wine, but do not let it become sticky.

4. Place dough on a lightly floured pastry cloth or board and knead it and pound it vigorously for about 15 minutes.

5. It should be perfectly smooth by then. Form it into a ball, wrap in a clean, slightly dampened cloth, and let it rest for 2 hours.

6. When it has rested, roll it out on the pastry cloth or board until very thin (no more than 1/16 inch).

7. Cut it into 5-inch squares and roll it around the metal tubes as follows: take a square and place it before you diamond fashion; one of the points toward you.

8. Place the tube vertically across the middle of the diamond, each end at a point of the dough.

9. Fold the sides over the tube, moistening the overlap with a little water and pressing together.

10. When all the squares have been thus rolled, place them, a few at a time, into deep fat preheated to 375 degrees F Remove them when they are golden brown (tongs are best for this, as the rolls are fragile) and let them drain on absorbent paper.

11. When they are cool, slip off the tubes, and fill with the ricotta filling.

12. Press the ricotta through a fine sieve into a bowl.

13. Beat it until it is creamy and smooth. Beat in the rest of the ingredients with a large fork.

14. Fill a pastry bag fitted with a large plain tube (or merely use the nozzle, without a tube) and pipe the filling into the cooled shells.

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Dietary Notes:
This recipe is very low-sodium with 92.33mg per serving and low-cholesterol with 19.08mg per serving

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