To make the shell
1 cup all-purpose flour
1 tablespoon unsalted butter or margarine, at room temperature
1/4 cup white wine
1/4 teaspoon salt
1 tablespoon grated Parmesan cheese
Vegetable oil for frying
To fill the cannoli
2 cups ricotta cheese, passed through a fine-mesh sieve
1 cup heavy cream, whipped to stiff peaks
3 tablespoons grated Parmesan cheese
2 tablespoons candied citron and orange peel, finely chopped
1 1/2 teaspoons vanilla extract
1 tablespoon candied citron and orange peel, for garnish
Note: If you cannot find cannoli tubes like those in the photo, use pastry bags to make your own, available at party supply stores.
To make the shell
1 cup all-purpose flour
1 tablespoon unsalted butter or margarine, at room temperature
1/4 cup white wine
1/4 teaspoon salt
1 tablespoon grated Parmesan cheese
Vegetable oil for frying
To fill the cannoli
2 cups ricotta cheese, passed through a fine-mesh sieve
1 cup heavy cream, whipped to stiff peaks
3 tablespoons grated Parmesan cheese
2 tablespoons candied citron and orange peel, finely chopped
1 1/2 teaspoons vanilla extract
1 tablespoon candied citron and orange peel, for garnish
Note: If you cannot find cannoli tubes like those in the photo, use pastry bags to make your own, available at party supply stores.
Place the flour on a flat surface, create a well in the center, and add all the ingredients (except for the vegetable oil), mixing with a fork from the center until all the flour is absorbed
You can work the dough with your hands, kneading it until it becomes soft
Use a rolling pin to roll out the dough to 1/4 inch thickness
Cut into squares of 11 cm, if using metal cannoli tubes with a diameter of 2.5 cm and a length of 25 cm
Wrap the squares diagonally around the cannoli tubes, overlapping one end over the other
Mix all the filling ingredients well and refrigerate
If the ends of the cannoli tubes are not well joined, moisten your fingers with water and press again
Heat the vegetable oil in a deep frying pan to 2 cm depth
When the oil is very hot, add three cannoli at a time with the help of a spatula
They cook quickly and expand immediately
Carefully turn them over when one side is golden brown and remove them when they are crispy
The cannoli should have an even color and bubbles on the surface
Since metal tubes get very hot, secure them with paper clips or tweezers and gently push the cannoli out with a fork
Dry on paper towels that absorb the oil
Using the tip of a knife, fill the cannoli with ricotta cheese first on one side and then on the other
Press the filling carefully to preen also the center
Smooth the creme at the ends and pass through the reserved fruit
Make 16-18 cannoli.
