Aurora Catering's

Creole Cannoli
Yield - 30 dessert servings

Ingredients
Pastry Dough

2 CUPS WHITE FLOUR
2 TBSP GRANULATED SUGAR
2 TBSP BUTTER (Melted)
1/2 CUP SATURNINE WINE (or any sweet after dinner white wine)

9 - 10 CANNOLI MOLDS (See Chef's Notes below)
LOT PEANUT OIL
1 CUP CONFECTIONS SUGAR

Stuffing
1 QUART RICOTTA CHEESE
1 QUART MASCARPONE
1 PINT ORANGE MARMALADE (See Uncle Freddie's Orange Marmalade Recipe)
1 OZ NAPOLEON LIQUOR
1 PINT FIG PRESERVES
1 OZ AMARETTO LIQUOR
2 OZ MULTICOLORED SUGAR SPRINKLES

Method
Pile the flour on a large wooden cutting board, make a well in the center of the flour pile and add the sugar and melted butter. Slowly drizzle in the wine while folding in the flour, use your hand and work the paste into a smooth kneaded ball. Either use a rolling pin or home style pasta maker and roll out dough to the thickness of lasagna. (Setting 4 on most pasta makers.) Cut the dough into 3 -1/2 inch squares.

Wrap the dough diagonally around the cannoli molds, wet the corners and press the ends together so they will stick together at the overlap.

Use a 10 quart Dutch oven and fill 2/3 full with peanut oil, preheat the oil to 375F. Fry the cannoli 3 or 4 at a time in the hot oil, turn as needed to achieve a even golden brown color. They will brown and swell very quickly, almost from the time they are placed in the oil. Remove when done and place on a paper towel to drain. Push the cannoli off of the mold and allow the mold to cool for other batches. Continue to fry the cannoli until all are done.

Sugar coat the outside of the cannoli by rolling them in the confections sugar.

Evenly divide the ricotta and mascarpone cheeses between two stainless steel bowls. In one bowl mix in the orange marmalade and Napoleon liquor. In the other bowl mix in the fruit mélange and amaretto liquor.

Use a tablespoon and fill an end with one of the stuffings and the other end whit the second filling. Press the exposed stuffing into the sprinkles to coat the side of the cannoli. Refrigerate.

Alternate Method
If
Mascarpone is not available substitute with cool whip.

Plate Presentation
Arrange the cannoli on a dollie lined silver serving tray and serve with a dessert wine or liquor.

Chef's Notes:
* Cannoli molds can easily be made by cutting 1 inch EMT (Extruded Metal Tubing) conduit into 5 inch lengths. Or you can purchase pre-made cannoli shells from Nor-Joe Import Co., 505 Frisco Ave. Metairie, LA (504)-833-9240.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2017 Aurora Catering, Inc. All rights reserved.
Revised: April 13, 2017