White Almond Chocolate Strawberry Cannoli

I bought Cannoli tubes a year ago only 3, however. Dan found a recipe on Morsels & Musings Blog for a Strawberry White Chocolate Filling to put in the Cannoli. Then found a Cannoli Recipe on Mario Batali page of the Food Network. If you decide to make the Cannoli yourself it is alot of work, he suggested you buy more than 3 Cannoli tubes likely as many as you wish to make. Because you have to wait for them to cool before you can make more. Needless to say making them was a challenge. He did suggest you buy the Cannoli made and fill them.

Cannoli

Shells:

2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate. ( you may need to add more Marsala to make the consistency of pie dough)
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.

Directions:

Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with White Chocolate Strawberry Filling that follows, dust with powdered sugar and garnish with fresh strawberries.

NOTE: You may need to add more liquid (use the Marsala) to this recipe for the dough to come together. It should resemble pie dough.

Marsala:

Is a fortified Wine that can be purchased at the LCBO.

Filling:

Strawberry & Almond Cannoli
Adapted from: Anna’s very own recipe. Makes 16.
Ingredients:
450g ricotta cheese
100g Cream cheese
1 cup strawberries, halved
½ cup icing sugar
½ teaspoon orange rind
1 tablespoon orange juice
1/2 cup white sugar
1/2 cup flaked almonds, toasted and chopped
1/2 cup white chocolate, grated
Strawberry Jam (Dan used his Strawberry Jelly)
16 cannoli shells

Directions:

Separate one fourth of the strawberries and cut them into small pieces. Reserve.

Heat the remaining strawberries, icing sugar and orange rind with orange juice until the sugar melts and strawberries soften. Cook until syrup thickens a little.

Sieve strawberry mixture into a bowl using a spatula forcing the mixture through leaving most of the pulp and seeds behind.

In a bowl, beat together the ricotta and cream cheese.

Mix in strawberry mixture, toasted almonds, white sugar and white chocolate.

Then fold in strawberry pieces and refrigerate for one hour

Take a knife and put a nice layer of the strawberry jam (Jelly) in the bottom of the cannoli

Place strawberry filling into piping bag or plastic bag, place the piping bag or plastic bag into the centre of the Cannoli in order to get it filled in the centre.

Store in refrigerator.
Makes 16 Cannoli