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- Traditional Sicilian cannoli with ricotta cream
Traditional Sicilian cannoli with ricotta cream
Ingredients
Step by step process
Making the cannoli dough
- 1
For the cannoli dough, combine flour, granulated sugar and salt in a bowl. Add the softened butter and rub it into the flour with your hands until you get a fine crumb.
- 2
Add the egg and white wine, then knead into a smooth, elastic dough. Wrap in cling film and rest in the refrigerator for 30 minutes.
- 3
On a lightly floured surface, roll the rested dough into a thin sheet (about 2 mm). Cut out circles roughly 10 cm in diameter.
Frying the pastry shells
- 4
Wrap each dough circle around the metal cannoli mold, pressing the overlapping edges with a damp finger. Heat the oil in a deep pot to 175 °C.
- 5
Carefully lower the shells on their moulds into the oil and fry for 2 to 3 minutes until golden brown. Transfer to paper towels and let cool completely.
- 6
Once cooled, gently slide the shells off the moulds with a twisting motion, they are fragile, handle with care.
Making the cream and filling
- 7
Pass the ricotta through a fine sieve for a perfectly smooth filling. Mix in the icing sugar and vanilla extract.
- 8
Finely chop the dark chocolate and stir it into the cream along with the candied peel. Refrigerate for one hour to firm up.
- 9
Transfer the chilled cream to a piping bag and fill the shells from both ends. Dip both ends in crushed pistachios and dust with icing sugar.
More tips:
If you have no cannoli tubes, wrap the dough around a roll of aluminum foil.
Fill cannoli only just before serving, otherwise the cream softens the shell.
Nutritional values
Allergens listed with recipes are indicative and may vary depending on the ingredients used.
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Topic: Italian Cuisine
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