Sicilian Cannoli

Name: Sicilian Cannoli
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 24 cannoli
Ingredients: 3 cups ricotta cheese; 1/2 cup sugar; 1/2 teaspoon vanilla; 1/2 cup minced candied citron peel; 2 cups flour; 1/4 cup sugar; 1/8 teaspoon salt (a pinch); 4 tablespoons butter, cubed; 5 tablespoons water; 2 eggs, lightly beaten

Submitted by Random Rachel

"This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil."

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Ready In:: 4hrs
Ingredients:: 10
Yields:: 24 cannoli

ingredients

Filling
3 cups ricotta cheese
¹⁄₂ cup sugar
¹⁄₂ teaspoon vanilla
¹⁄₂ cup minced candied citron peel
Shells
2 cups flour
¹⁄₄ cup sugar
¹⁄₈ teaspoon salt (a pinch)
4 tablespoons butter, cubed
5 tablespoons water
2 eggs, lightly beaten

directions

Combine all filling ingredients in a bowl, cover and refrigerate.
In a large bowl, stir together flour, sugar, and salt. Work in the butter until mixture forms fine crumbs. Add water and 1 egg, and mix into a dough. Knead for 10 minutes, using additional flour as needed. Let the dough sit in a cool place for 2 hours.
Using a pasta machine, roll the dough out and cut into 24 -4" circles. Keep the circles covered with a towel as you work.
Seal each dough circle around a cannoli core with a dab of the remaining beaten egg. Fry in oil for 20 seconds, remove and cool.
Immediately before serving, pipe the filling into the shells.