Cannoli Siciliani
Sicily's greatest pastry — cannoli, crispy fried pastry tubes filled with sweetened sheep's milk ricotta, candied orange peel and pistachios. The shells must be fried at order (never pre-filled; the filling makes them soggy). The ricotta must be drained overnight. The combination of the shatteringly crisp shell and the dense, sweet ricotta cream is one of the world's great food experiences.
- Total
- 35 min
- Serves
- 12
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Shells: mix flour, fat, sugar, vinegar, Marsala and egg into a firm dough. Knead 5 minutes; rest 1 hour in the fridge.
About 4 min
Roll very thin (2mm). Cut circles ~10cm. Wrap around metal cannoli tubes; seal the edge with egg white.
About 9 min
Deep fry at 180°C for 2–3 minutes until golden and blistered. Drain; cool; slide off tubes.
About 9 min
Filling: beat drained ricotta with icing sugar and vanilla until smooth. Fold in candied orange and chocolate chips. Chill 1 hour.
About 9 min
Fill shells using a piping bag just before serving. Dip each end in chopped pistachios. Dust with icing sugar. DO NOT fill in advance — Sicilians consider pre-filled cannoli an insult to the pastry.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 10 g
- Carbs
- 38 g
- Fat
- 20 g
- Fibre
- 1 g
- Sugar
- 22 g
- Sodium
- 140 mg
Contains: gluten, dairy, eggs, nuts
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Recipe by Boon Tools.