Sicilian Cannoli

Name: Sicilian Cannoli
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 118 milliliters oz bittersweet chocolate (not unsweetened), chopped; 1 Tbsp minced candied orange peel; 0 teaspoons cinnamon; 59 milliliters confectioners sugar; 10 servings Garnish: confectioners sugar; 1 large egg, separated; 473 milliliters lb fresh ricotta; 57 grams soft mild goat cheese; 1 teaspoons orange-flower water (also called orange-blossom water); 79 milliliters shelled unsalted pistachios (not dyed red), chopped; 0 teaspoons salt; 3 Tbsps sugar; 1 teaspoon unsweetened cocoa powder (not Dutch-process); 710 milliliters About vegetable oil; 454 grams cold lard

If $1.05 per serving falls in your budget, Sicilian Cannoli might be an excellent gluten free recipe to try. One serving contains 299 calories, 9g of protein, and 20g of fat. This recipe serves 10. A mixture of salt, mild goat cheese, garnish: confectioners sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda.

Ingredients you will need

Baking Soda

Cinnamon

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Add 2 tablespoons lard and blend in with your fingertips until combined.

Ingredients you will need

Lard

Add wine and yolk and stir until a dough forms.

Ingredients you will need

Dough

Wine

Egg Yolk

Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat). Fold in nuts and chocolate until combined and chill.

Ingredients you will need

Powdered Sugar

Orange Flower Water

Goat Cheese

Orange Zest

Chocolate

Cinnamon

Ricotta Cheese

Nuts

Equipment you will use

Hand Mixer

Bowl

Set smooth rollers of pasta maker at widest setting. Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap). Flatten floured dough into an oval and feed through rollers. Turn dial down 2 notches and feed dough through rollers again. Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Wrap

Equipment you will use

Plastic Wrap

Pasta Machine

Line a baking sheet with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter.

Ingredients you will need

Dough

Transfer rounds to baking sheet and keep covered with more plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Roll out remaining dough and cut rounds in same manner. Gather scraps and let stand 10 minutes.

Ingredients you will need

Dough

Roll

Roll out scraps and cut in same manner.

Ingredients you will need

Roll

Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer.

Ingredients you will need

Lard

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Meanwhile, lightly oil cannoli tubes. Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal. Make 5 more shells in same manner (keep remaining rounds covered with plastic).

Ingredients you will need

Egg Whites

Pasta Shells

Dough

Wrap

Egg

Cooking Oil

Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds. Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.)

Ingredients you will need

Dough

Equipment you will use

Paper Towels

Oven Mitt

Tongs

Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner.

Ingredients you will need

Pasta Shells

Dough

Wrap

Equipment you will use

Paper Towels

Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.

Ingredients you will need

Pasta Shells

Equipment you will use

Pastry Bag

•Dough can be made 1 day before frying shells and chilled.

Ingredients you will need

Pasta Shells

Dough

Let dough stand at room temperature 1 hour before rolling.•Shells can be fried 2 days ahead and cooled completely, then kept, layered between paper towels, in an airtight container at room temperature.

Ingredients you will need

Pasta Shells

Dough

Equipment you will use

Paper Towels