Cut the pastry dough in half. Chop the chocolate (or chips) into coarse bits—big enough to bite into and to be visible. Whip in the 2/3 cup powdered sugar and the Grand Marnier. My Sicilian chef at Felidia, Fortunato Nicotra, makes an elegant version of this Sicily’s favorite dolce with deep-fried disks of cannoli pastry, stacked high with layers of ricotta cream in between. It should be moist and malleable—incorporate more wine if needed. Dust with powdered sugar before serving and enjoy. Fold the chopped pieces into the cream; refrigerate until you assemble the cannoli. Whip in the 2/3 cup powdered sugar and the Grand Marnier. Assemble your cannoli Napoleons shortly before serving, with 3 nice squares for each. Put the flour, sugar and salt in the bowl and process just to mix. Finally, shower the top of each Napoleon with powdered sugar (and embellish with drizzles of honey or a sprinkle of finely grated chocolate) and serve. In Palermo I always enjoy desserts and a great cup of espresso at my dear friend’s pastry place Pepino Stancanpiana’s Catlisch. Make the pastry dough in the food processor a day or two in advance—or at least 4 hours—for the best texture. Set the squares aside, on a lightly floured tray, to rest for 15 minutes before frying. Being Italian and watching my grandmother cook, I enjoyed learning to cook Italian dishes and desserts. 4 World Trade Center, 101 Liberty Street, Floor 3, 1-1/2 cups all-purpose flour (plus more for rolling), 2/3 cup confectioners’ sugar, plus more for decoration, 1 tablespoon Grand Marnier (optional, but very good! In Sicily, cannoli filling is made with sheep’s milk ricotta which has a distinctive flavor that can’t be matched by ordinary processed ricotta. When the bottom is golden brown, flip the squares over and fry until evenly colored and crisp on both sides, about 2 minutes. If it feels hard and dry, sprinkle in the remaining liquid and process briefly. This is one of my favorites and I hope you like it too. When I am in Sicily, cannoli and desserts made with citrus are my favorites. Coarsely chop the candied peel and almonds to … 17.3 g To make the cannoli cream, whip the ricotta with the whisk attachment of an electric mixer until smooth. Combine filling ingredients together with a large wooden spoon (Except the chocolate chips). Cover the ricotta with plastic wrap and refrigerate. ), 1 ounce unsweetened chocolate (or 3 tablespoons bittersweet chips). As the tops begin to bubble, press with tongs to prevent big bubbles from ballooning—small bubbles are OK. :), Total Carbohydrate After filling is mixed well FOLD in chocolate chips. Chop the chocolate (or chips) into coarse bits—big enough to bite into and to be visible. Chop the chocolate (or chips) into coarse bits—big enough to bite into and to be visible. Combine filling ingredients together with a large wooden spoon (Except the chocolate chips). Turn the dough out of the bowl, scraping any bits from the sides and blade, and knead by hand into a soft, smooth ball. Be sure to drain it well, sweeten lightly, mix with chopped bitter chocolate, candied orange and toasted almonds—and add a touch of Grand Marnier—for a real Sicilian cannoli. As soon as they’re done, lift the squares with tongs, let excess oil drip off, and lay them to drain on folded paper towels; flip them over to blot the oil from both sides. Fill cannoli shells with mixture using a wet teaspoon to avoid sticking. The city was greatly influenced by the French and Swiss in their pastry making. To make the cannoli cream, whip the ricotta with the whisk attachment of an electric mixer until smooth. Drop on another layer of cream, cover with the third square and press. Enjoyed best while sipping strong, hot coffee or Grand Marnier! Fry all the squares this way, adding oil as needed and heating it between batches. Meanwhile, roll out and divide the remaining half of dough the same way. Pasticcerie, pastry shops, also referred to as Catlisch (a name inherited from the Swiss) are a grand tradition in Palermo. Fry the squares for about 3 minutes on the first side, pushing them under the oil occasionally to heat the top surface. With a sharp knife and ruler, trim the edges and divide the rectangle into a dozen squares, about 3-1/2 inches on a side. Coarsely chop the candied peel and almonds to the same size. (If you can only get 9 squares of that size or slightly larger, that’s fine!). Whip in the 2/3 cup powdered sugar and the Grand Marnier. I like to fry squares of pastry in a skillet—no deep fryer needed—and build a crispy, creamy Cannoli Napoleon. On a lightly floured surface, roll out one piece of dough to a rectangle, 14 inches by 11 inches (or as close as possible). Raise the heat to keep the oil temperature up (but lower it as soon as the sizzling gets too fast). Fresh cow’s milk ricotta, which is widely available now, is what I use. To fry the pastry, pour oil into the skillet to a depth of 1/4-inch and set over medium heat. Chill for 1 - 2 hours to allow the filling to absorb the flavors. Coarsely chop the candied peel and almonds to … Heat the oil until the edge of a square sizzles gently when dipped into it, then lay in as many squares as you can, 2 inches apart. To make the cannoli cream, whip the ricotta with the whisk attachment of an electric mixer until smooth. :). Put the fresh ricotta in a fine-meshed sieve and set inside a bowl to drain for at least 12 hours or a whole day in advance. 5 %, medium cannoli shells (depending on size of shells), cup dark semisweet mini chocolate chips. (These tiny holes will prevent the pastry from ballooning when fried.). Set one square on the plate, drop about 1-1/2 tablespoons of cannoli cream in the center, lay another square on top—sides aligned—and press gently to spread the cream. Mix the olive oil, vinegar and the wine together and, with the machine running, pour all but 1 tablespoon in and process for 20 seconds or so until a dough gathers on the blade. Flatten to a disk, wrap very tightly in plastic, and refrigerate for up to 2 days. With the point of a small sharp knife, pierce each pastry square about 10 times all over its surface, as though you were making pin pricks through the dough.
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