Sicilian Cannoli

304
WHAT'S SPECIAL

The Sicilian Cannoli filling is ricotta with chocolate and pistachios. The shells are crunchy, the ricotta cream is not too sweet.

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Sicilian Cannoli

The Sicilian Cannoli’s size is small and the perfect treat to start your day with a coffee or for the end of the meal.
Servings 4 people
Prep Time 28 mins
Cook Time 2 mins
Resting Time 30 mins
Total Time 40 mins

Equipment

  • Metal cannoli tubes
  • Paper towels
  • Spoon
  • Sharp knife
  • Rolling Pin
  • Large bowl

Ingredients

For the Dough

  • ¾ cup pastry flour
  • 1 tbsp pastry flour
  • 2 tbsp unsweetened cocoa
  • tbsp sugar
  • 1 large egg
  • 1 tbsp marsala wine or rum
  • 1 tbsp unsalted butter
  • pinch salt

For the Filling

  • 9 oz fresh ricotta (sheep’s milk preferable)
  • ½ cup sugar
  • 1 oz candied fruit (roughly chopped)
  • 1 oz dark chocolate (roughly chopped)
  • 1 oz pistachio nuts (roughly chopped)
  • olive oil (for frying)
  • poweder sugar (optional)

Instructions

  • In a large bowl combine the flour, butter, sugar, cocoa, egg, and a pinch of salt, and mix with a wooden spoon.
  • Then add the Marsala and continue to with your hands begin to knead the ingredients.
  • When the dough is homogeneous and smooth let it rest for about 30 minutes.
  • Till the dough is resting, prepare the filling by stir in a bowl the ricotta through a sieve with the other filling ingredients, and refrigerate.
  • Roll out the dough with a rolling pin up to a thickness of about 3 mm and cut it into 4-inch (10 cm) squares.
  • Use metal cannoli tubes and wrap around the squares diagonally.
  • Pour enough olive oil into a deep pot and heat the oil. When is hot, fry 3 or 4 cannoli shells at a time until golden or for about 1-2 minutes.
  • When the cannoli is golden remove from the oil and use a paper towel to drain on and let cool and when are cool enough remove them from the metal tubes.
  • Now take the cannoli filling and fill the cannoli. You can sprinkle some powder or confectioner sugar on top and serve immediately.

Notes

To avoid the shells to become soggy, prepare the shells ahead of time and fill them just before serving.
When you wrap the cut squares you can wet the ends of the disk with a little cold water and press well to close it. 
Calories: 138kcal
Cost: $15
Course: Dessert
Cuisine: Italian
Keyword: Frying

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tastybg_on Instagram and hashtag it #tastybg.

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