Cannoli with Tangerine-Almond Filling requires about 2 hours and 15 minutes from start to finish. One portion of this dish contains roughly 10g of protein, 23g of fat, and a total of 379 calories. This recipe serves 30. If you have sheep's milk ricotta, ground cinnamon, confectioners' sugar, and a few other ingredients on hand, you can make it.
Instructions
1
Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a disk and wrap tightly in plastic wrap.
Ingredients you will need
Cinnamon
Marsala
Dough
All Purpose Flour
Sugar
Lard
Salt
Wrap
Equipment you will use
Plastic Wrap
Bowl
2
Let stand at room temperature 1 hour.
3
Set the smooth rollers of a pasta maker at the widest setting. Unwrap the dough and cut in half. Lightly flour 1 half (keep the remaining half covered with plastic wrap). Flatten the floured dough into an oval and feed through the rollers. Turn the dial down 2 notches and feed the dough through the rollers again. Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers. Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch.
Ingredients you will need
Dough
All Purpose Flour
Pasta
Wrap
Equipment you will use
Plastic Wrap
Pasta Machine
4
Line a baking sheet with plastic wrap.
Ingredients you will need
Wrap
Equipment you will use
Baking Sheet
Plastic Wrap
5
Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter.
Ingredients you will need
Dough
6
Transfer the rounds to a baking sheet and keep covered with more plastic wrap.
Ingredients you will need
Wrap
Equipment you will use
Baking Sheet
Plastic Wrap
7
Roll out the remaining dough and cut rounds in the same manner. Gather the scraps and let stand 10 minutes.
Ingredients you will need
Dough
Roll
8
Roll out the scraps and cut in the same manner.
Ingredients you will need
Roll
9
Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray.
Ingredients you will need
Cooking Oil
Equipment you will use
Dutch Oven
10
Brush the bottom edge of 1 dough round with the egg white. Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal. Make 5 more shells in the same manner (keep remaining rounds covered with plastic).
Ingredients you will need
Egg Whites
Pasta Shells
Dough
Wrap
11
Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds. Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen. (If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.)
Ingredients you will need
Dough
Equipment you will use
Paper Towels
Oven Mitt
Tongs
12
Transfer the shells to paper towels to drain and cool the tubes before reusing. Wrap the remaining dough around the tubes and fry in the same manner.
Ingredients you will need
Pasta Shells
Dough
Wrap
Equipment you will use
Paper Towels
1
Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat.
Ingredients you will need
Heavy Cream
Tangerine
Equipment you will use
Sauce Pan
2
Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored. Slowly whisk in the cream mixture and cook until smooth.
Ingredients you will need
Tangerine Juice
Cream
Sugar
Equipment you will use
Sauce Pan
Whisk
3
Transfer to a bowl and let cool and thicken slightly.
Equipment you will use
Bowl
4
Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy. Fold in the tangerine caramel sauce.
Ingredients you will need
Powdered Sugar
Caramel Sauce
Cream Cheese
Tangerine
Ricotta Cheese
Equipment you will use
Blender
Bowl
5
Fill a pastry bag fitted with a star tip and fill the cannoli shells. Dip the ends in the almonds and chocolate and dust with confectioners' sugar.