Classic Cannoli Cannoli Alla Siciliana
or dessert wine
orange flower water
Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares.
Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal.
Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, and cool. Remove metal tubes.
Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, and chocolate and blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar.
Combine flour, salt, baking powder, 1 egg, sugar, and butter; mix well.