Cannoli Siciliani

Cannoli Siciliani

Makes about 28 pastries
*Special Equipment: Pasta Machine, Cannoli Tubes, Large Pastry Bag and large plain round tip (i.e. Wilton 1A)
Cannoli Shells {Cialde per Cannoli}

167 g (1 1/3 cups) plain (all-purpose) flour
1/4 teaspoon salt
14 g (1 tablespoon) granulated sugar
5 g (2 teaspoons) unsweetened cocoa powder (not Dutch processed)
28 g (2 tablespoons) vegetable shortening
6 to 7 tablespoons sweet Marsala wine
Vegetable Oil for frying
1 to 2 large egg whites, lightly beaten
Sift flour, salt, sugar and cocoa into the bowl of a stand mixer. Whisk to combine well.
Attach paddle attachment to stand mixer. Add the vegetable shortening and mix on low speed for a few minutes, flour mixture should resemble fine crumbs.
With mixer on low speed add the 6 tablespoons of the Marsala wine one tablespoon at a time, mixing to make dough that is as stiff as pasta dough. If the dough doesn’t gather into a mass, gradually add some or all the entire remaining tablespoon of the Marsala wine.
Place the dough onto an unfloured work area and knead for 3 minutes. Shape dough into a ball, flatten and wrap in plastic wrap. Let rest at room temperature for 1 hour.
Cut a 3 by 11½-cm (4½-inch) oval from cardboard to make a template for cutting the dough.
Divide the dough into 4 equal pieces. Roll one piece of dough at a time, keep remaining dough wrapped in plastic wrap at all times to prevent it from drying out.
Set pasta machine to the widest opening and pass the dough through the rollers. If the dough is sticky, flour it lightly. Fold the dough in thirds and pass it through the widest setting again, starting with an open end. Repeat this process several times to knead the dough. Then decrease the setting by one, passing the dough (do not fold) once through until you complete your last pass at the second last setting. If dough is sticky, flour slightly, brush off any excess flour with a pastry brush, place on work area and cover with a tea towel. Repeat the process with the remaining pieces of the dough.
Place the cardboard template at one end of the dough strip, using the tip of a sharp knife or straight pastry wheel, cut out an oval. Set ovals aside on your work surface (do not overlap cut dough), cover and repeat until all of the remaining dough is cut in the ovals.
Pour 8-cm (3-inch) of oil into a large heavy pot. Clamp a deep-fat thermometer to the side of the pot. Over medium heat, heat oil to between 177° C to 182° C (350° F to 360° F).
Meanwhile, shape the cannoli shells. Roll an oval of dough around an ungreased cannoli tube and moisten the edge of the dough with the lightly beaten egg white. Set on a baking sheet lined with plastic wrap. Repeat to shape as many cannoli shells as you have cannoli tubes. Line another baking sheet with 4 layers of paper towels.
To cook the cannoli shells, carefully slip 3 to 4 dough wrapped tubes into the hot oil (they will sink). After a couple of seconds, using tongs, move the tubes around grasping the uncovered tube ends. You’ll notice that the dough has developed dozens of small bubbles all over the surface. After 45 seconds or so in the oil, using tongs, grasp one end of the cannoli tube and using a second tong gently push the shell from the tube into the oil. Set the tube aside on a heatproof surface to cool. (Be very careful, the tube is extremely hot.) Repeat with remaining cannoli shells and continue to cook shells until light golden brown (be careful not to cook too long as they can over-darken quite quickly). Gently, using tongs, lift each shell out of the oil, draining oil back into the pot and transfer to paper towel-lined baking sheet. Repeat until all cannoli shells are cooked. (Wash the cannoli tubes in soapy water and dry in between uses.)
Let cool completely before filling.
Ricotta Cannoli Filling {Crema di Ricotta}

660 g (3 cups) fresh ricotta, drained overnight
167 g to 188 g (1 1/3 to 1½ cups) confectioners’ sugar, sifted
1½ teaspoons pure vanilla extract
50 g (1/3 cup) finely diced candied citron or candied orange peel, or a combination (optional)
65 g (1/3 cup) miniature semi-sweet chocolate chips
Place drained ricotta in the bowl of a stand mixer fitted with the paddle attachment. Beat the ricotta on medium speed for 2 to 3 minutes or until smooth.
Add 167 g (1 1/3 cups) of the confectioners’ sugar and the vanilla. Beat until fluffy and very smooth. Taste the mixture, if you would like it sweeter add the remaining confectioners’ sugar and beat until smooth.
Stir in citron or candied peel or combination of both (if using) and chocolate chips.
Place filling in an airtight container and refrigerate. (The filling can be made one day in advance.)
Assembling Cannoli

Finely chopped unsalted pistachios (optional)
Sifted confectioners’ sugar for dusting
Fit the large pastry bag with the 1¼-cm (½-inch) tip. Spoon the filling into the pastry bag.
Insert pastry into one side of the cannoli shell and gently squeeze until the shell is half full. Repeat on the other side of the shell.
If you are using the pistachios, smooth the exposed filling on both ends of the cannoli with the back of a small spoon, and sprinkle both ends with pistachios.
Dust the cannoli shells with confectioners’ sugar and serve immediately.