The Tiny Chef's Sicilian Cannoli


by Charlotte Today Staff

Posted on July 9, 2010 at 1:00 AM

Updated Friday, Jul 9 at 9:14 AM


 1 Cup- all purpose flour

1tbsp- unsalted butter

1 1/2 tbsp-granulated sugar

40 ml-Marsala ( for the dough)

1 egg beaten

3 Cups- Mascarpone Cream

1 Cup -powdered sugar

1/3 Cup- Sweet Marsala

1/2 Cup- shaved Pistachios

1 Cup- shaved Semisweet Chocolate

1/2 cup- chopped jelly candies

Make a well with the flour on a dry surface. Place the sugar and the butter together in a bowl and cream together before adding it to the center of the well. Add the Marsala to the well and start to incorporate the flour into the well and knead until everything is incorporated together. Place in plastic wrap and let rest in the refrigerator. In the mean time heat up some oil to fry in a deep saute pan or deep fryer. Next place the pistachios in a dry saute pan and toast them. Allow the pistachios to cool. Mix together the mascarpone, powered sugar, 1/2 cup of Marsala. pistachios, chocolate and jellies.Place in the refrigerator.

Don not fill the shells until you are ready to serve them or serve or the shells will become soggy. It is very important that your mascarpone cream is very cold! Roll it out to about 1/4 inch thick. Cut into squares about 4 by 4 inches. Oil your cylinders. Wrap the cylinder with the dough and put a little bit of egg on the edge to secure the dough. Fry in hot oil until golden brown. Carefully remove the shells from the cylinder and let them cool. Place the mascarpone mixture in a pastry bag and fill the shells with  the cream. Serve immediately.