How to make the Sicilian Cannoli
Ingredients
For the cannoli
- 300 gr of flour 00
- 30 gr sugar
- 1 egg
- 1 teaspoon cocoa
- 30 grams of melted butter or lard
- 2 tablespoons of Marsala
- 50 ml of dry white wine
- 1 egg white
- salt
- oil
- abundant peanut oil for frying
For the stuffing
- 500 gr of sheep ricotta
- 180 gr of powdered sugar
- 2 teaspoons orange flower water
- 80 gr of orange and diced candied cedar
- 50 gr of dark chocolate drops
For decoration
- candied cherries
- powdered sugar
- dark chocolate flakes
- chopped pistachios
Preparation
Form a fountain of flour on a pastry board, put in the middle sugar, cocoa, a pinch of salt, butter (or lard) melted and the egg. Knead adding the Marsala and wine, to obtain an elastic dough, adding even a little wine only if necessary. Form a ball with the dough, wrap it with a plastic wrap and let rest in refrigerator for at least half an hour.
Mix the ricotta with the sugar processing them very well until you get a soft cream. Add a few drops of orange flower water, candied fruit and chocolate chips, mix together and put the mixture in the refrigerator to rest for 30 minutes.
Take the dough, roll it out on a floured surface into a very thin sheet (4mm) and obtained many disks of about 10 cm in diameter. Allungateli slightly until obtaining an oval shape.
Brush the edges of the discs with lightly beaten albumen and roll on torches cannolo appropriate already greasy with olive oil. Adhere the dough, pressing with your fingers, so that the cannoli not open during cooking.
Friggetene 2-3 at a time in plenty of peanut oil to the temperature of 180 °. You have to fry them with all the torch used to shape it. When they are browned on all sides, remove them from the oil with a slotted spoon and let drain on absorbent paper from the oil in excess. Once you are warmed remove the cones.
Fill the cannoli with a pocket for sweets without escutcheon, decorating one side with the candied cherries and the other with the chocolate sprinkles.
Sprinkle the Sicilian cannoli with powdered sugar and serve.
Fill the cannoli only shortly before consumption. Even if kept refrigerated safely for a day, they remain crisp for a few hours from filling with ricotta.
