Millefeuille Cannoli

Name: Millefeuille Cannoli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Type 00 flour 2 cups; Lard 2.3 tbsp; Sugar 2 ½ tbsp; Marsala wine 1 oz; Eggs 1; Salt 1 pinch; Cow's milk ricotta cheese 2 cups; Powdered sugar 1 ¼ cup; Dark chocolate shaved 0.7 oz; Cinnamon powder 1 pinch; Lemon peel to taste; Orange peel to taste; Black cherried in syrup 0.3 cup; Ground pistachio ½ cup; Peanut seed oil 4 ¼ cups

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 6 persone
Cost: Average
Note + the dough resting time in the fridge (30 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

The millefeuille cannolo is a dessert that gives the famous Sicilian cannoli a completely unique twist. The structure resembles that of the typical millefeuille: the golden, crisp wafers, arranged in layers, alternate with a velvety ricotta cream, enriched with chocolate flakes, citrus zest, and cinnamon for a fragrantly spiced aroma. The dish is completed with brightly colored syrupy sour cherries and pistachio crumbles, a characteristic ingredient of Sicilian cuisine. Perfect as a dessert for a special dinner, the millefeuille cannolo will captivate your guests at first sight!

Don't miss these delicious variations of the classic cannoli:

Pistachio phyllo dough cannoli
Phyllo dough cannoli with red fruit meringue
Cheesecake cannoli
Tartlets in cannoli wafer

INGREDIENTS

for 6 millefeuille cannoli: Type 00 flour 2 cups (250 g); Lard 2.3 tbsp (30 g); Sugar 2 ½ tbsp (30 g); Marsala wine 1 oz (30 g); Eggs 1; Salt 1 pinch

For the ricotta cream: Cow's milk ricotta cheese 2 cups (500 g); Powdered sugar 1 ¼ cup (150 g); Dark chocolate 0.7 oz (20 g) - shaved; Cinnamon powder 1 pinch; Lemon peel to taste; Orange peel to taste

For decoration: Black cherried in syrup 0.3 cup (80 g); Ground pistachio ½ cup (60 g)

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Millefeuille Cannoli

To make the millefeuille cannolo, start with the dough preparation: in a stand mixer, place the flour, lard 1, sugar 2, and dry Marsala wine 3.

Add an egg 4, a pinch of salt 5, and start the machine with the paddle attachment until you obtain a coarse dough 6.

Move to the work surface 7 and knead with your hands 8 until you get a smooth and homogeneous dough ball. Cover with plastic wrap 9 and let it rest in the fridge for 30 minutes.

In the meantime, prepare the filling: in a bowl, place the ricotta, then add the powdered sugar 10, dark chocolate flakes 11, and grated lemon zest 12.

Also add the orange zest 13, cinnamon 14, and mix well 15 until all the ingredients are combined. Transfer everything into a piping bag without a nozzle and set aside.

Take the dough again and roll it first with a rolling pin 16 and then with a pasta machine 17, starting from the largest thickness down to the smallest. The sheet should have a thickness of about 0.08 inches. Place it on the lightly floured work surface and cut it in half for easier handling, then cut out discs with a 3.5-inch round cutter 18. You can re-knead the remaining dough; let it rest for 30 minutes in the refrigerator, then roll it out again to create more discs. With these quantities, you should obtain about 20 discs.

Heat the seed oil to a temperature of 320°F-340°F, then immerse 2-3 discs, 2-3 at a time 19. After a couple of minutes, they will start to brown on one side, then turn them over and fry for another 2 minutes. Drain 20 and transfer to paper towels to remove excess oil 21.

You are ready to plate: squeeze a dollop of cream in the center of the plate, then place a wafer on top 22. Fill the wafer with cream 23 and continue in this way until reaching a total of three wafers. Add a tuft of cream also on the surface and garnish with the syrupy sour cherries 24.

Drizzle with the sour cherry syrup 25 and complete with pistachio crumbles 26. Proceed in this way to make the other five towers. Your millefeuille cannolo is ready to be served 27!

Storage

It is recommended to consume the millefeuille cannolo immediately, otherwise the wafers will lose their crispness.

Advice

As an alternative to the classic ricotta cream, you can fill the dessert with vanilla or chocolate custard cream.

If you prefer, you can garnish the dessert with strawberries, raspberries, or slices of candied orange.

If you love pistachios, add pistachio cream to the ricotta and replace the pistachio crumbles with almond flakes!

For the translation of some texts, artificial intelligence tools may have been used.