Filippo Berio’s Traditional Cannoli
Preparation time: 30 minutes + 2 hours for chilling
Cook time: 10 minutes
- 2 1/2 cups all-purpose flour
- 1/2 cup pastry or cake flour
- 1 tablespoon sugar (or an equivalent amount of sugar substitute can be used)
- Up to 3/4 cup port wine
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten (plus additional for sealing edges before frying)
- 2 cups Filippo Berio Mild & Light Olive Oil (for frying)
- Several metal cannoli tubes (available in kitchen supply stores)
- 1 cup ricotta cheese
- 2 tablespoons amaretto
- 3 tablespoons powdered sugar, plus extra for garnishing
- Zest of 1/2 lemon, minced
- 2 tablespoons blanched almonds, finely chopped
- 3 tablespoons mini chocolate chips
- Dash of cinnamon
To prepare the cannoli shells:
Sift together the all-purpose and cake flours, the sugar and the cinnamon. Add 1/2 cup of the port wine, the beaten eggs, vanilla and blend with pastry blender or fork. Add up to 1/4 cup more of the port wine until the mixture can be formed into a ball.
Knead for about 10 minutes by hand or with an electric mixer until smooth and stiff. Cover and put in the refrigerator for about 2 hours.
Roll out 1/3 of the dough until very thin. Using a small plate as a template, cut dough into 4-inch circles (pancakes). Wrap each cannoli tube with 1 pancake (circle) and seal the edges that meet by brushing on some of the beaten eggs.
Heat 2 cups of Filippo Berio Mild & Light Olive Oil over medium-high heat in a skillet large enough to hold 1 cannoli tube lengthwise, until the oil reaches 175°C (350°F) or until a small piece of cannoli dough quickly floats to the top when dropped in. Cook each pancake/tube in the oil, turning until golden brown on all sides. Drain on paper towels. Remove the tubes carefully and repeat with remaining pancakes.
To prepare the filling:
Mix ingredients together and pipe into the cooled shells. Sprinkle the shells with extra powdered sugar.