Another famous Sicilian dessert, a crunchy shell filled with fresh sheep ricotta cream!
- 250 g pastry flour
- 30 g sugar
- 30 g lard
- 1 small egg
- 1 egg yolk
- 50 ml Marsala wine
- 10 ml vinegar
- 1 pinch salt
- 2 g cinnamon powder
- 1 liter peanut oil for deep fry cannoli
- 800 g sheep ricotta
- 320 g confectionary sugar
- 50 g dark chocolate drops
- Candied Orange Peel and/or
- candied cherries and/or
- chopped pistachios
- confectionary sugar to sprinkle over the cannoli
- Mix all the ingredients for the dough, put in the fridge for at least 1 hour.
- Divide the dough in 2-3 parts depending on the rolling pin dimensions, roll the dough to 1.5 mm thickness, cut the dough in circles, using the cutter, roll circles over the tube, where the dough is overlaying, you have to wet the surface of the dough using some water and press the two surfaces in order to let them stick firmly, if you don’t do this step correctly, then when you deep fry them, they will open!
- Heat a pot with sufficient peanut oil to deep fry cannoli to 170°C, try to maintain always the same temperature during the process, deep fry 2-3 cannoli at a time pay attention to move and flip them frequently to cook them evenly, 2-3 minutes should be sufficient, you will see when they are browning, it’s time to take them out and put on a paper to absorb the oil in excess, let them cool for 5 minutes and then remove them from the tubes.
- For the cream, ricotta should be passed thru a sieve and then mixed with confectionery sugar, it takes a lot of time, I personally use whisk to mix the two ingredients, there’s no big difference.
- Add the chocolate drops to the cream and mix them carefully.
- Fill the cannoli with the cream at the moment you are going to eat them, decorate with candies or pistachios and sprinkle with confectionery sugar.
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