Cannoli Pastries. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water.

Cannoli Pastries

The dough is rolled thin and then cut into round circles and wrapped around cylinders. They are then deep fried until crisp and golden. Cannoli (Italian pronunciation: [kanˈnɔːli]; Sicilian: cannolu) are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine. You can cook Cannoli Pastries using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cannoli Pastries

  1. You need 2 lb of ricotta cheese.
  2. Prepare 1 1/2 cup of shifted powdered sugar, plus more for garnish.
  3. It’s 2 tsp of ground cinnamon.
  4. It’s 1/4 cup of diced candied orange peel, minced.
  5. Prepare 1 tsp of grated lemon peel.
  6. It’s 20 of unfilled cannoli shells (1/2 oz. each)**.
  7. You need 2 oz of semi sweet chocolate, finely chopped.
  8. Prepare 1 of Orange peel strips and fresh mint leaves for garnish.
  9. Prepare 1 of **Cannoli shells can be found at an Italian bakeries and delis or in the ethnic food aisles at some supermarkets. If shells are unavailable, serve filling in dessert dish with sugar wafer or other cookie..

Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from no bigger than a finger, to the large versions typically found south of. You may hear it referred to as an Italian Cannoli or Sicilian Cannoli. It consists of a tube-shaped pastry shell that is a fried pastry dough.

Cannoli Pastries instructions

  1. Beat cheese in a large bowl with electric mixer at medium speed until smooth. Add 1 1/2 cups powder sugar and cinnamon; beat at high speed about 3 – 4 minutes. Add feels to cheese mixture; mix well. Cover and refrigerated until ready to serve..
  2. To assemble, spoon cheese filling into pastry bag fitted with a large plain tip. Pipe about 1/4 cup filling into each Cannoli shell***.
  3. Roll Cannoli in additional powder sugar to coat. Dip ends into chopped chocolate. Garnish, if desired..
  4. ***Do not make up more than 2 days ahead. Shells well become soggy..

The tube is then filled with a creamy filling that generally consists of ricotta cheese and powdered sugar. Cannoli dough is usually made with white wine, which might seem a little odd. It includes wine for the same reason some pie crusts will include vinegar or vodka. When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar.