Rinaldo’s Skor Cannoli | Recipes | Halifax, Nova Scotia | THE COAST

Rinaldo’s Skor Cannoli

Tony Rinaldo enlists the king of all chocolate bars—and some wisdom from his grandfather—for this total score of dessert.

Rinaldo’s Skor Cannoli
Sam Kean

Yields 10 cannoli

2 cups all-purpose flour
¼ tsp cinnamon
2 tsp sugar
1 tsp salt
2 tbsp lard
¼ tsp baking soda
3 tbsp white vinegar
3 tbsp marsala

1 lb ricotta cheese
½ cup sugar
¼ cup lemon juice
zest of 1 lemon
½ tsp cinnamon
2 vanilla pods
2 Skor bars, chopped and divided
1 egg, whisked
8 cups canola oil, for frying
powdered sugar, for dusting

Shells: Mix dry ingredients. Add lard and mix with your hands, add vinegar and marsala wine stirring with a fork. Shape in a ball wrap in plastic wrap and refrigerate for at least 45 minutes.

Roll the dough out thin with a pasta machine or rolling pin. Cut ovals with a round cutter, or use a small bowl as a guide with a knife. Roll the ovals around metal cannoli tubes (or if you don't have cannoli tubes, you can do what my grandfather did: Make your own by cutting the end off a wooden broomstick) and seal the seam with the egg wash.

In a heavy bottom pot or countertop fryer set at 375°F, carefully place the shells and cook for two to three minutes until golden brown.

When the shells are cool, spoon the cream mixture into a piping bag. Fill the shells with the cream (see below). Dip each end of the cannoli in the reserved Skor bits and dust with powdered sugar.

Filling: Hang ricotta cheese in cheesecloth overnight to reduce moisture. Combine all ingredients in a bowl and refrigerate.

Seaport Farmers’ Market, 1209 Marginal Road

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