Sicilian Cannoli
by Tavolino
Sicilian Cannoli are an iconic Italian pastry, featuring a crispy, fried shell filled with a velvety sheep's milk ricotta cream, enriched with chocolate and aromatics.
Ingredients
- 00 flour 250 g
- Sugar 30 g
- Lard 30 g
- Marsala wine 50 g
- Medium eggs 1
- White wine vinegar 10 g
- Fine salt 1 pinch
- Orange zest 1
- Ground cinnamon 2 g
- Sheep's milk ricotta 1 kg
- Sugar (for the filling) 300 g
- Dark chocolate chips to taste
- Egg yolks to taste
- Seed oil 1 l
- Powdered sugar to taste
- Chopped pistachios to taste
- Candied orange to taste
Preparation
- 1
Sift 250 g of 00 flour into a bowl, add 30 g of sugar, 30 g of lard, 1 medium egg, 10 g of vinegar, a pinch of salt, 2 g of cinnamon, and 50 g of Marsala wine.
- 2
Knead vigorously until you have a smooth, firm dough.
- 3
Wrap the dough in plastic wrap and let it rest in the refrigerator for 60 minutes.
- 4
Place 1 kg of sheep's milk ricotta in a sieve to drain the whey.
- 5
Work the drained ricotta with 300 g of sugar until you have a smooth cream.
- 6
Add the dark chocolate chips to the ricotta cream and mix gently.
- 7
Place the cream in the refrigerator until ready to use.
- 8
Roll out the rested dough to a thickness of about 2 mm.
- 9
Cut out discs of dough using a pastry cutter.
- 10
Wrap each disc around the appropriate metal cylinders, sealing the edge with a beaten egg yolk.
- 11
Heat 1 l of seed oil in a deep pot.
- 12
Fry the shells in the hot oil until golden brown.
- 13
Drain the shells on paper towels and let them cool completely.
- 14
Gently remove the metal cylinders from the cooled shells.
- 15
Fill the shells with the ricotta cream using a piping bag.
- 16
Decorate the ends with chopped pistachios and candied orange.
- 17
Dust the cannoli with powdered sugar before serving.