Name: Homemade Sicilian cannoli
Prep time: 60 min
Cook time: 1 min
Cuisine: Italian
Ingredients: 8.8 ounces flour (250 g); 4.4 ounces marsala (125 g); 1.41 ounces lard (or butter 40 g); 1 tablespoon sugar (18 g); 1 pinch salt; 2 teaspoons coffee powder (10 g); 17 ounces ricotta cheese (500 g); 3.5 ounces sugar (100 g); 1.7 ounces chocolate drops (50 g); pistachio flour; candied cherries; candied orange zest; chocolate drops; icing sugar; 33 ounces peanut oil (1 l); 1 yolks

Sicilian cannoli are a typical sweet of Sicilian pastry. Initially they were prepared during the carnival period, then over time it has become a dessert to be consumed all year round and spread all over the world.

DifficultyMedium
CostMedium
Preparation time1 Hour
Rest time30 Minutes
Cooking time1 Minute
Serving10
Cooking methodFrying
CuisineItalian

Ingredients

For cannoli shells

8.8 ounces flour (250 g)

4.4 ounces marsala (125 g)

1.41 ounces lard (or butter 40 g)

1 tablespoon sugar (18 g)

1 pinch salt

2 teaspoons coffee powder (10 g)

For filling

17 ounces ricotta cheese (500 g)

3.5 ounces sugar (100 g)

1.7 ounces chocolate drops (50 g)

For decorations

pistachio flour

candied cherries

candied orange zest

chocolate drops

icing sugar

For frying

33 ounces peanut oil (1 l)

1 yolks

Sicilian cannoli

Tools

2 Bowls

1 Metal Cylinder

1 Whip

1 Spatula

1 Sieve

1 Pasta Machine

1 Piping bag

Steps

For cannoli

In a bowl, pour the flour, ground coffee, sugar, salt. Add the lard and marsala. Knead well until it forms a smooth and homogeneous dough. Cover with cling film and leave to rest in the refrigerator for 30 minutes. After the resting time, take the dough and divide it into three parts. Lightly flour, crush a piece of dough with your hands and pass it between the rollers of the pasta machine. Go over until you get a 3 mm thin sheet, gradually lowering the numbering. Proceed in the same way for the remaining dough.

Heat the oil to 170 ° C and with a pastry cutter with a diameter of 10 cm cut some discs of dough. Stretch them slightly to make them oval or cut squares of dough 10X10 cm.

Grease the cannoli cylinders with kitchen paper, arrange them in the center of each disk or square (from one corner to the other), brush a little beaten yolk on a flap of dough and close with the other flap of dough, wrapping them well. Fry for 1 minute by placing them on a skimmer so as not to touch the bottom and they will not burn. Drain the cannoli on absorbent paper and allow to cool. While still hot, remove the cylinder so that it can be used for the other pods.

For filling

Sift the ricotta into a bowl with sieve, add the sugar and mix well with a whisk. Finally add the dark chocolate chips and mix with a spatula.

For finishing

Transfer the ricotta cream into a piping bag and stuff the cannoli. Decorate them with chopped pistachios, dark chocolate drops, candied orange peel and cherries. Finally sprinkle with powdered sugar. Store the cannoli in the refrigerator for 2-3 days