Chef Michael's Cannoli

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For Shell:
3 cups all purpose flour
1/4 cup white sugar
1/4 teaspoon ground cinnamon
1 Tablespoon cocoa powder
3 Tablespoons. butter
1 whole egg
1 egg yolk *
1/2 cup Marsala wine
1 Tbs. white vinegar
2 Tbs. Miceli's Mascarpone

For Filling:
2 lbs. Miceli's Mascarpone
1 lb. Miceli's Ricotta
3/4 cup powdered sugar
1/8 teaspoon ground cinnamon (optional)
1 cup finley chopped candied citron
4 ounces dark chocolate, chopped
1 cup finely chopped toasted pistachio

For Shell:
In medium mixing bowl, mix together flour, sugar, cinnamon, cocoa powder. Cut in butter until it is in pieces no larger than a pea. Make a well in the center; pour in the egg, egg yolk, Marsala wine, vinegar, and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading it on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.

Divide dough into thirds. Flatten enough to go through the pasta machine. Put through machine until you have reached the thinnest setting, dusting lightly with flour as needed. Cut into 4 to 5 inch circles, dust circles with flour this will help you remove the tube later. Roll around the cannoli tubes. Seal the edges with a small amount of egg white, *(saved from separating egg yolk).

Fry in 375°F oil a few at a time for 2-3 minutes, turn as needed until golden. Drain on cooling rack over paper towels. Cool just enough to handle and carefully remove tube by lightly twisting and pulling. Wipe tube between uses. Store shells in air tight container up to 2 months.

For Filling:
Whip everything execpt the chocolate and toasted pistachios together until well combined. Pipe into shells.

Dip one end in chopped pistachio and dip the other end in chopped chocolate.

Be sure to fill shells no sooner than 30 minutes before you plan on serving them to prevent a soggy shell! You can also substitute candied fruit for the garnish on the cannoli if you prefer.