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Sicilian Cannoli Recipe

Sicilian Cannoli Recipe

Sicilian Cannoli Recipe

Ingredients :
FOR THE DOUGH

    • 3/4 cup plus 1 tbsp. (100 g) pastry flour
    • 2 tbsp. (10 g) unsweetened cocoa
    • 31/2 tsp. (15 g) sugar
    • 1 large egg
    • 1 tbsp. marsala wine or rum
    • 1 tbsp. (10 g) unsalted butter
    • 1 pinch salt

FOR THE FILLING

    • 9 oz. (250 g) fresh ricotta (preferably made from sheep’s milk)
    • 1/2 cup (100 g) sugar
    • 1 oz. (25 g) candied fruit, roughly chopped
    • 1 oz. (25 g) dark chocolate, roughly chopped
    • 1 oz. (25 g) pistachio nuts, roughly chopped
    • olive oil for frying, as needed
    • confectioners’ sugar, for decorating

Method :

    1. Combine the flour, cocoa, butter, egg, sugar, and a pinch of salt on a work surface; then add the marsala and continue to knead. When the dough is homogeneous, let it rest for about 30 minutes.
    2. Meanwhile, prepare the filling: Pass the ricotta through a sieve into a bowl, stir in the other filling ingredients, and refrigerate.
    3. Roll out the dough and cut it into 4-inch (10 cm) squares. Wrap the squares diagonally around metal cannoli tubes.
    4. Pour enough oil into a Dutch oven or other heavy pot so that it will be deep enough to submerge the cannoli. Heat the oil, and when hot, fry the cannoli for 1-2 minutes. As soon as the dough becomes golden, remove from the oil, drain on paper towels, and let cool. Then remove them from the metal tubes.
    5. Spoon the cannoli filling into a pastry bag and fill the cannoli. Dust with confectioners’ sugar and serve immediately. (After some time, the humidity of the filling will make the dough lose its crispness.)

4 Servings
Preparation : 28 minutes
Resting : 30 minutes
Cooking : 2 minutes