Cannoli Siciliani 2011. Garnish ends of each cannoli with candied fruit and dust the cannoli with icing sugar. Using a piping bag, pipe filling into each shell, starting at the middle and working out towards each end. Mix thoroughly. Add chocolate.
To make filling, whip up ricotta and sugar until creamy. Cannoli Filling 1. Drain on paper towels, let cool and remove the molds from the cannoli. Carefully immerse, a few at a time, into the hot oil and fry until golden and crisp.
Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Heat oil to 350° F. 2. Re-roll scrap dough to form more circles.
Cut out 5 inch wide circles and cover. Roll out dough, on a lightly floured surface, to 1/8 inch thickness. Cover with plastic wrap and let rest at room temperature for an hour. Then gradually work in water and wine to form a compact dough. To make shells, mix together the dry ingredients and cut in margarine until evenly blended.
