Homemade cannoli

By GialloZafferano · 180 min

Ingredients

Instructions

1. In a bowl, mix the flour, sugar, salt, cinnamon and orange zest.
2. Rub in the lard until the mixture looks like coarse crumbs.
3. Lightly beat the egg, then add it along with the Marsala and vinegar. Knead until smooth and cohesive.
4. Cover with plastic wrap and rest for 1 hour.
5. Divide the dough in half. Roll each half into a thin sheet, about 0.5 mm thick, using a pasta machine or rolling pin.
6. Cut into 4 × 4 inch (10 × 10 cm) squares.
7. Lay a metal cannoli tube diagonally across each square. Wrap one corner over the tube, brush the opposite corner with egg yolk, and overlap to seal.
8. Heat oil in a deep fryer or heavy pot to 356°F (180°C). Fry the shells one at a time, turning them constantly, until golden, about 1 minute or less.
9. Drain on paper towels and let cool. Once cool, carefully slide the shells off the tubes.
10. Drain the ricotta in a fine sieve set over a bowl for at least 1 hour. Press or sift it smooth, then beat in the sugar until creamy and fold in the chocolate chips.
11. Just before serving, pipe the filling into the shells. Finish with candied orange peel, cherries or chopped pistachios if you like, and dust with powdered sugar.

Summarized from GialloZafferano's video. Watch it for the details.

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