Cannoli Sicilian

 

“Cannoli Siciliani”

Category:	Dessert
Yield:
Nos portion/Portion size:	８００ g
Preparation Time	60 minutes
Cooking Time	10 minutes
Total time	70 minutes

RECIPE
Ingredients	Unit	Gross weight	INFO
All-purpose flour	G	300
Bread flour	G	300
Granulated sugar	G	60
Shortening	G	60
White wine	ml	100
Marsala wine	ml	100
Red wine	ml	50
salt	G	3
Honey	G	3
Vanilla extract	tsp	1
Cocoa powder	tsp	1
Egg yolks	unit	2
FOR THE CREAM
Ricotta cheese	G	500
Granulated sugar	G	85
Cinnamon	tsp	1

METHOD

Make the Shell Dough In a large bowl, mix both flours, the vegetable shortening, cocoa powder, sugar, honey, vanilla, and salt. In a separate bowl, separate the eggs. Keep the egg whites aside. Add the egg yolks, Marsala, white wine, and red wine to the flour mixture. Mix with your hands until a dough forms. If the dough feels dry, add a small splash of red wine. The dough should be smooth and slightly elastic. Wrap the dough in plastic wrap and refrigerate for 2 hours. This makes it easier to roll. Shape and Fry the Shells Roll the dough out very thin on a lightly floured surface. Cut into oval shapes. Brush one side lightly with the egg whites. Wrap each oval around a cannoli tube, overlapping the edges to seal. Heat oil to 180°C / 356°F. Fry the shells until golden and crisp. Remove and drain on paper towels. Let cool, then carefully slide off the tubes. Make the Filling In a bowl, mix ricotta, sugar, and cinnamon until smooth. If you like, add chocolate chips or citrus peel. For a smoother filling, stir well or use a hand mixer for 1–2 minutes. Spoon into a piping bag and keep chilled. Beginner Tips Don’t overfill the shells — stop when the center feels full. Fill the cannoli just before serving to keep them crisp. If the oil bubbles gently, the temperature is right.