Cannoli siciliani - Ricetta

Sicilian cannoli - Sicilian recipe

⏲️ Preparation time: 1 no
🕐 Cooking Time: 10 min
🧏🏻 Doses: 16 pieces

For the cannoli rind:
250 gr of flour '00 + a little for dusting
1 teaspoon of unsweetened cocoa powder
50 g of granulated sugar
30 gr of lard (alternatively soft butter)
1 beaten egg (use 1/2 for the dough and 1/2 for the cannoli closure)
1 small glass of marsala (about 60 g)
a spoonful of white wine vinegar
cinnamon powder
vanilla (1 sachet or 1 tablespoon of extract)
3 g of salt
fry oil

For the cannoli filling:
800 g of perfectly drained sheep ricotta
300 g of granulated sugar
120 g of dark chocolate chips

To decorate:
powdered sugar
pistachio grain
candied orange
chocolate chips
candied cherries

Stuffed Sicilian Cannoli
First of all, make the ricotta cream.
Drain the ricotta to perfection, squeezing it in a cloth towel. Transfer the dry ricotta into a bowl, add the sugar, mix until you have obtained a creamy and velvety mixture without lumps. Add the chocolate chips. While waiting to fill the cannoli, you can store the ricotta cream in the fridge.

How to make cannoli wafer
Mix the lard, vanilla, cinnamon, salt and sugar with a whisk, until you get a frothy mixture.
Add the egg, work again with the whisk to mix everything.
Then add the previously sifted flour with cocoa, little by little, alternating it with wine vinegar and marsala. Until the ingredients run out and until a workable and compact dough is obtained, if necessary sprinkle with a pinch of flour:
Seal with a film and let it rest in the fridge for at least 1 hour.

How to make the Sicilian Cannolo shape
After the indicated time, divide the dough into 3 – 4 parts. Roll it out very thin to a thickness of 2 – 3 mm with the help of a pasta machine.
You will have to proceed by folding the dough on itself several times, with the addition of flour, until you obtain a compact sheet that no longer sticks!
If you don't have a pasta machine, you can proceed by hand with a rolling pin, it will take more time and more effort to thin the dough!
Divide the dough into squares of about 10 x 10 cm
Note that the size of the square must be as large as the aluminum cylinder; it must not come out, otherwise after cooked, you will have difficulty removing it!
If you are using smaller cylinders, you will of course make 7 – 8 cm squares:
Place the cylinder in the center of each square
Brush with the rest of the beaten egg:
Seal the cannoli, joining the other flap on the egg:
In this way, make all the shells of your Sicilian cannoli. Place in the fridge for at least 1 hour.
This step in the fridge is essential! the cylinders must be cold to withstand the high frying temperature!

Cooking the cannoli rinds
Heat the oil for frying in a saucepan with high sides, fry one wafer at a time. About 1 minute will be enough, turning it a couple of times. You will see that it will immediately rise to the surface and fill with bubbles. Drain on absorbent paper and immediately remove the cannula! If you wait too long they will get stuck!
Then let the ready wafers cool and cook all the others!
When the waffles are ready, fill the cannoli with the ricotta cream and chocolate chips. First one side, then another:
Complete by adding the chopped dried fruit, chocolate drops, candied orange peel, candied cherries on the cream tips. Sprinkle with powdered sugar and serve!
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