CANNOLI SHELL MOLDS RECIPES

Steps:

• For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
• To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
• To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Steps:

• Before you begin to prepare the cannoli shells (called "scorcie"), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.
• Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.
• Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.
• Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.
• Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.
• Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.
• After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.
• Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.
• Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.
• Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.
• Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.
• Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.
• Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.
• Top it with a generous sprinkling of powdered sugar and serve.