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
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- plain flour - 300g
- bread/bakers flour - 300g
- sugar - 60g (for pastry)
- vegetable shortening - 60g
- white wine - 100ml
- Marsala - 100ml (or red wine)
- red wine vinegar - 50ml
- salt - 3g
- honey - 3g
- vanilla extract/essence - 1 tsp
- cinnamon - 1 tsp (for pastry)
- egg yolks - 2
- fresh ricotta - 500g (for filling)
- cinnamon - 1 tsp (for filling)
- sugar - 50g (for filling)
Instructions
- Prepare the Dough: Combine flours and shortening. Add cinnamon, vanilla, honey, sugar, and salt. Mix thoroughly.
- 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.
- Rest the Dough: Wrap dough in clear wrap and refrigerate for two hours.
- Roll and Cut Dough: Roll out dough thinly and cut with an oval-shaped cookie cutter.
- Form Cannoli Shells: Wrap dough pieces around cannoli tubes, seal with egg whites.
- Fry Cannoli Shells: Fry in oil at 180°C/356°F until brown and crispy.
- Prepare the Filling: Mix ricotta, sugar, and cinnamon until well blended. For smoother filling, pass through a sieve.
- Fill Cannoli: Fill the cooled shells with ricotta mixture using a piping bag.
- Serve: Decorate as desired and serve.
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