Cannoli alla Siciliana

Description Cannoli alla Siciliana
Makes 14-16

Ingredients for Filling:
1 ½ cups Miceli's Whole Milk Ricotta Cheese, well drained
3 Tbs. sugar
1 ½ tsp. cinnamon
1 ½ cups coarsely chopped milk chocolate (4 to 5 small bars)
¼ cup pistachio nuts, coarsely chopped

Ingredients for Dough:
1 cup unbleached all-purpose flour
1 Tbs. sugar
1 Tbs. butter or lard
4 to 5 Tbs. dry white wine or sweet Marsala wine
Extra flour and small bowl of water
2 cups vegetable oil
Colored sprinkles Confectioner's sugar
Doilies for final presentation

1. In a bowl, combine all the filling ingredients and mix well. Refrigerate, covered, until ready to fill the cannoli shells.
2. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the ¼ cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes. 3. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting. cut the dough into3-inch squares. Place a cannoli form diagonally across one square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.
4. Start early to heat the vegetable oil to 375°F in an electric skillet. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms.
5. To serve, use a long iced teaspoon or a pastry bag with a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once. Note: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy.

REGISTRATION

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.