Lucy's Cannoli Siciliani
The true and traditional Sicilian Cannoli.
For 2 Dozen(s)
For the Shells:
- 1 pound all purpose flour
- 3 1/2 ounces lard or Crisco
- 2 tablespoons sugar
- 2 egg yolks
- 1/2 cup cup + 2 tablespoons red wine
- 1/2 tablespoons vanilla extract
- 1/2 teaspoon cinnamon
- 1 egg for the egg wash
- oil for deep frying
For the Filling:
- 1 1/2 pounds ricotta impastata
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- zuccata or candied orange/lemon for garnishing
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- In a stand mixer, add the flour and the lard or the Crisco. Let he flour absorb all the lard.
- Add the egg yolks and mix.
- Add the sugar, vanilla and cinnamon and mix.
- Little by little add the wine and mix well until you have a ball of dough.
- Cover the dough in plastic paper and let it rest for one hour.
- Roll a piece of dough into a very thin layer, cut the dough into squares, about 3'x3" or in circles and roll them diagonally on a metal tube making sure that the tips overlay on each other. Put some egg wash between the tips and press to make sure they they are glued well.
- Deep fry the cannoli shells until they are lightly golden. Set aside so that they completely cool.
- Mix the Impastata with the sugar.
- Pass the entire content through a sieve so that you obtain a very creamy mix.
- Add the vanilla extract and mix well.
- Fill all your cannoli and garnish with Zuccata or slices of candied orange or lemons.
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