Sicilian Cannoli

Name: Sicilian Cannoli
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 30
Ingredients: Type 00 flour 2 cups; Sugar 2 tbsp; Lard 2 tbsp; Marsala wine 1.7 oz; Eggs medium 1; White wine vinegar 2 tsp; Fine salt 1 pinch; Orange peel 1; Cinnamon powder ½ tsp; Sheep's milk ricotta cheese 2.2 lbs; Sugar 1 ½ cup; Dark chocolate chips to taste; Egg yolks to taste; Vegetable oil 4 ¼ cups; Powdered sugar to taste; Ground pistachio to taste; Candied orange to taste

it es br de fr

Difficulty: Difficult
Prep time: 60 min
Cook time: 15 min
Makes: 30 pezzi
Cost: Average
Note + the time to drain the ricotta and 2 hours of dough resting time

PRESENTATION

Recipe by
Edoardo Dolcimascolo del ristorante 13 giugno

Sicilian cannoli are an iconic specialty of Italian cuisine. These traditional sweets are appreciated for their combination of crunchiness and creaminess, making them irresistible. The cannolo is made with a fried pastry shell filled with a velvety sheep ricotta cream, flavored with cinnamon and orange zest. A mix of aromas and scents that recall the flavors of Sicilian cuisine. Cannoli are very versatile treats, to be enjoyed as a dessert but also as street food to be filled on the spot. Like all regional recipes, even Sicilian cannoli have secrets and versions that vary from city to city or from family to family: some choose to add cocoa or flavor the dough with Marsala, just like in the recipe you find here, created for us by Edoardo Dolcimascolo, Chef and owner of the restaurant 13 giugno, which offers the best Sicilian dishes. Discover how to prepare Sicilian cannoli at home and also try other typical sweets such as cassata, cassatine, iris and almond pastries.

Also have fun experimenting with other original variations of this recipe such as pistachio phyllo dough cannoli or cannoli crust tartlets.

INGREDIENTS

For about 30 cannoli: Type 00 flour 2 cups (250 g); Sugar 2 tbsp (30 g); Lard 2 tbsp (30 g); Marsala wine 1.7 oz (50 g); Eggs 1 - medium; White wine vinegar 2 tsp (10 g); Fine salt 1 pinch; Orange peel 1; Cinnamon powder ½ tsp (2 g)

for the filling: Sheep's milk ricotta cheese 2.2 lbs (1 kg); Sugar 1 ½ cup (300 g); Dark chocolate chips to taste

for brushing: Egg yolks to taste

for frying: Vegetable oil 4 ¼ cups (1 l)

for garnish: Powdered sugar to taste; Ground pistachio to taste; Candied orange to taste

Preparation

How to prepare Sicilian Cannoli

To prepare Sicilian cannoli, remember to drain the fresh ricotta in a colander overnight to lose its whey. Start the preparation by making the dough: dissolve the salt in the vinegar in a small bowl 1. Sift the flour 2 and add the cinnamon 3.

Add the lard 4, start kneading with your hands 5 and then add the sugar 6.

Flavor with the orange zest 7, then add the egg 8 and the Marsala 9.

Finally, pour in the vinegar in which you dissolved the salt 10. Continue kneading by hand 11 until all the ingredients are gathered, then transfer to a lightly floured work surface and form a dough ball 12.

Cover with plastic wrap and place in the refrigerator for 2 hours 13. Take the ricotta that you drained overnight as indicated earlier 14. Add the sugar 15.

Mix with the spatula 16, then pass the cream through a colander 17 to obtain a smooth and velvety mixture. Incorporate the chocolate chips 18.

Cover with plastic wrap and leave in the refrigerator until ready to fill 19. Take 1/3 of the dough 20 and leave the rest covered with plastic wrap to prevent it from drying out. Pass the dough through a pasta machine starting with the widest setting 21.

Fold the dough so that the edges meet 22, then pass it through the rollers again, reducing the thickness each time 23 until you reach a thickness of 1/16 inch 24.

Using a pastry cutter with a diameter of 4 inches 25, cut out circles of dough 26. Wrap the circles around the cannoli mold 27.

Brush a small amount of egg yolk on one edge at the closure point (being careful not to go on the mold) 28, close and apply slight pressure to seal well 29. Place the cannoli on a tray and cover them with a cloth as you go along 30.

Fry the cannoli in vegetable oil at 350°F, submerging them with one end facing down before leaving them in the hot oil 31, until golden brown 32. During cooking, turn them occasionally; the typical bubbles will form. Drain them on paper towels 33.

Once the shells have cooled, you can remove the molds: apply slight pressure on the mold and extract it 34. Fill the cannoli with the ricotta cream using a pastry bag 35. Garnish with chopped pistachios 36.

Enrich with candied zest 37 and then dust with powdered sugar 38. Enjoy the homemade Sicilian cannoli immediately 39.

Storage

We recommend filling the cannoli at the moment. The cream can be stored in the refrigerator for a couple of days. The cannoli shells can be stored at room temperature for 2-3 days, covered with a cloth.

Advice

As an alternative to chocolate chips, you can use chopped candied fruit. If you're looking for an even more indulgent version, you can brush the inside of the cannoli with melted chocolate. Just let it solidify before filling them.

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