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Sicilian Cannoli

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Authentic Sicilian cannoli featuring a crunchy shell filled with sweet, creamy ricotta. A classic Italian dessert that combines satisfying textures and flavors.

00:30:00 total

Serves 12

medium

Decadent Dessert

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Ingredients

  1. plain flour - 300g
  2. bread/bakers flour - 300g
  3. sugar - 60g (for pastry)
  4. vegetable shortening - 60g
  5. white wine - 100ml
  6. Marsala - 100ml (or red wine)
  7. red wine vinegar - 50ml
  8. salt - 3g
  9. honey - 3g
  10. vanilla extract/essence - 1 tsp
  11. cinnamon - 1 tsp (for pastry)
  12. egg yolks - 2
  13. fresh ricotta - 500g (for filling)
  14. cinnamon - 1 tsp (for filling)
  15. sugar - 50g (for filling)

Instructions

  1. Prepare the Dough: Combine flours and shortening. Add cinnamon, vanilla, honey, sugar, and salt. Mix thoroughly.
  2. Add Wet Ingredients: Separate egg yolks and whites. Add yolks, Marsala, white wine, and vinegar to the mixture. If dry, add a bit of red wine for elasticity.
  3. Rest the Dough: Wrap dough in clear wrap and refrigerate for two hours.
  4. Roll and Cut Dough: Roll out dough thinly and cut with an oval-shaped cookie cutter.
  5. Form Cannoli Shells: Wrap dough pieces around cannoli tubes, seal with egg whites.
  6. Fry Cannoli Shells: Fry in oil at 180°C/356°F until brown and crispy.
  7. Prepare the Filling: Mix ricotta, sugar, and cinnamon until well blended. For smoother filling, pass through a sieve.
  8. Fill Cannoli: Fill the cooled shells with ricotta mixture using a piping bag.
  9. Serve: Decorate as desired and serve.

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