Cannelloni Alla Siciliana Recipe
Ingredients
Shells
2 tablespoons butter, melted
3 cups sifted all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 egg
1/2 cup dry white wine
Filling
1 pound ricbtta cheese
1 cup confectioners' sugar
1/2 teaspoon vanilla
1/4 cup candied fruit
1/4 cup chocolate bits
1 egg white for sealing
Vegetable oil for deep fat frying
Cannelloni molds or aluminum foil
Directions
Place ingredients for shells in the processor bowl and process with the metal blade until a ball forms on the blades.
Remove and knead on a floured surface for 1 to 2 minutes.
Cover, and refrigerate for 1 hour.
Place ingredients for filling in processor bowl and process with the metal blade until fruit and nuts are coarsely chopped.
Refrigerate for 20 to 30 minutes.
Roll out dough on aytloured surface to about 1/8 inch thick.
Cut with a pastry cutter into 4- or 5inch squares.
Wrap each square diagonally around a cannelloni form or a roll of aluminum foil.
Seal corners with egg whites.
Deep-fry in oil at 375°F for about 3 minutes or until golden brown.
Drain on paper towels and cool about 15 minutes with foil or forms still inside.
Remove foil.
Fill with cheese mixture and serve at once.
Remove and knead on a floured surface for 1 to 2 minutes.
Cover, and refrigerate for 1 hour.
Place ingredients for filling in processor bowl and process with the metal blade until fruit and nuts are coarsely chopped.
Refrigerate for 20 to 30 minutes.
Roll out dough on aytloured surface to about 1/8 inch thick.
Cut with a pastry cutter into 4- or 5inch squares.
Wrap each square diagonally around a cannelloni form or a roll of aluminum foil.
Seal corners with egg whites.
Deep-fry in oil at 375°F for about 3 minutes or until golden brown.
Drain on paper towels and cool about 15 minutes with foil or forms still inside.
Remove foil.
Fill with cheese mixture and serve at once.