Cannoli

The filling is non traditional and is actually for a tiramisu. We made this in culinary school and I really loved it!

CANNOLI DOUGH
1 lb bread flour (equals 4 cups of sifted flour or 6 cups)
2 ½ T. sugar
4.5 fl oz water
3 fl oz cider vinegar
1T. beaten egg (save remaining for egg wash)
2 Tbsp butter softened
Egg wash
oil

1. Combine all the ingredients in the bowl of an electric mixer. Using a dough hook attachment, mix on high speed until the dough is well developed but slack, or loosed, about 8 minutes.

2. Turn the dough out onto a lightly floured work surface. Roll out into a rectangle 12 by 24. Give the dough one three fold. (Meaning bring the left side of the dough over 2/3 to the right. Then pull the right side over ¼ of the way so they are nestled on top nicely like a book or a folded towel.)

3. Wrap the dough tightly in plastic wrap and allow it to rest for at least 2 hours and up to 2 days under refrigeration before shaping.

4. Roll dough out to 1/16’ thick. Cut out rounds using a small cookie cutter. Place cannoli shell in the middle of the dough and wrap one side over an place egg wash on the edge and fold over the remaining flap.

5. Place in hot oil and fry until a nice golden brown. Remove cannoli from metal shell after it has slightly cooled or it may break. Let the shells cool completely then add filling and dip sides with desired topping. Serve immediately for maximum freshness

CANNOLI FILLING
1 lb mascarpone cheese
1 lb of ricotta cheese
1 c. sugar
1 tsp. vanilla extract
¼ c. heavy cream
Mini chocolate chips

1. Combine all ingredients except chocolate chips into a food processor or blender. Process until smooth and fluffy.
2. Remove from the processor and place into a bowl . Fold in. Place filling in pastry bag or you can use a large zip lock bag and pipe into cannoli shells. Dip sides with chocolate chips


Variations:
Crushed pistachios dipped on sides
Chopped candied orange peel folded into filling