Cannoli

Name: Cannoli
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup all-purpose flour plus additional for dusting; 3 tablespoons sugar; 1 teaspoon unsweetened cocoa powder (not Dutch-process); ¼ teaspoon cinnamon; ¼ teaspoon kosher salt; ⅛ teaspoon baking soda; 1 pound cold lard; 2 tablespoons sweet Marsala wine; 1 large egg, separated; About 3 cups vegetable oil; 1 pound fresh whole-milk ricotta (2 cups); 2 ounces soft mild goat cheese; ¼ cup powdered sugar; 1 tablespoon minced candied orange peel; ½ teaspoon orange-flower water (also called orange-blossom water); ⅓ cup shelled unsalted pistachios (not dyed red), chopped; 2 ounces bittersweet chocolate (not unsweetened), chopped (½ cup); Special Equipment: a pasta maker; a 4- to 4¼-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5⅝- by ⅝-inch) metal cannoli molds; 2 heavy-duty oven mitts; a pastry bag fitted with a ¾-inch plain tip

Instructions

This Sicilian cannoli recipe has the chocolate, pistachios, and candied orange peel mixed right into the creamy filling so you get optimal flavor in every bite.

Updated at: Sun, 17 Nov 2024 07:30:38 GMT