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.

SAM KEAN
Sam Kean

Ingredients
Yields 10 cannoli

Shells
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

Filling
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


Method
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.


Rinaldo’s
Seaport Farmers’ Market, 1209 Marginal Road

Support The Coast

At a time when the city needs local coverage more than ever, we’re asking for your help to support independent journalism. We are committed as always to providing free access to readers, particularly as we confront the impact of COVID-19 in Halifax and beyond.

Read more about the work we do here, or consider making a donation. Thank you for your support!

Comments (0)

Add a comment

Add a Comment

Get more Halifax

Our Thursday email gets you caught up with The Coast. Sign up and go deep on Halifax.