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Cannoli Siciliani

Name: Cannoli Siciliani
Prep time: PT1 hour 30 minutes
Cook time: PT20 minutes
Total time: PT3 hours 30 minutes (including chilling and frying)
Yield: 12
Cuisine: Italy
Ingredients: 200 g All-purpose flour (Plus extra for dusting); 30 g Lard (Chilled and cut into small pieces. Can substitute with unsalted butter, but lard provides superior crispness.); 60 ml Marsala wine (Sweet Marsala is traditional. Ensure it's at room temperature.); 1 large Egg yolk (For richness and binding); 1 tsp Granulated sugar (For the dough); 1/4 tsp Salt; for frying undefined Vegetable oil or shortening (Enough for deep frying, about 1 liter); 500 g Fresh whole milk ricotta cheese (Must be very well-drained. Straining overnight in the refrigerator is best.); 150 g Powdered sugar (Sifted, for the filling); 1 tsp Vanilla extract (Optional, for added flavor); 50 g Candied orange peel or cherries (Finely chopped, optional); 50 g Mini chocolate chips (Optional); for dusting undefined Powdered sugar (Optional, for finishing); for garnish undefined Chopped pistachios (Optional)

Authentic Sicilian pastry tubes featuring crisp, golden shells filled with a luxuriously sweet and creamy ricotta filling, often studded with candied fruits and chocolate chips.

Förberedelsetid1 hour 30 minutes

Tillagningstid20 minutes

Total tid3 hours 30 minutes (including chilling and frying)

Portioner12

SvårighetsgradHard

2 ändringar· Feb 8

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👨‍🍳 Instruktioner

1
Prepare the dough: In a large bowl, whisk together the flour, salt, and granulated sugar. Cut in the chilled lard using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the Marsala wine and egg yolk, mixing until a cohesive dough forms. Knead briefly on a lightly floured surface until smooth, about 2-3 minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the gluten to relax.
⏱️ 15 minutes active, 2 hours chilling
2
Prepare the filling: Ensure your ricotta is thoroughly drained. Press it through a fine-mesh sieve or a food mill into a bowl. This step is crucial for a smooth, non-watery filling. Stir in the sifted powdered sugar and vanilla extract (if using) until well combined and creamy. Gently fold in the chopped candied fruit and chocolate chips, if using. Cover and refrigerate until ready to fill.
⏱️ 20 minutes
3
Shape the shells: Divide the chilled dough into 12 equal portions. On a lightly floured surface, roll out each portion very thinly, aiming for a thickness of about 1-2 mm. Cut out circles or ovals of dough (about 10-12 cm in diameter). Wrap each piece of dough tightly around a metal cannoli tube, overlapping the edges slightly and sealing with a bit of water or egg wash. Ensure there are no air pockets.
⏱️ 30 minutes
4
Fry the shells: Heat about 7-10 cm of vegetable oil or shortening in a deep, heavy-bottomed pot or Dutch oven to 175°C (350°F). Carefully place 2-3 cannoli tubes with the dough into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally with tongs, until the shells are a deep golden brown and visibly bubbly. The dough should sound crisp when tapped. Remove the tubes from the oil and immediately slide the fried shells off the tubes onto a wire rack set over paper towels to drain. Repeat with the remaining shells. Allow the shells to cool completely.
⏱️ 20 minutes
5
Fill and serve: Just before serving, carefully spoon or pipe the chilled ricotta filling into the cooled cannoli shells. Avoid overfilling. Dust with powdered sugar and garnish with chopped pistachios, if desired. Serve immediately to ensure maximum crispness.
⏱️ 10 minutes

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💡 Proffstips

✓For the crispiest shells, ensure the dough is rolled very thin and fried at the correct temperature.
✓Draining the ricotta is the most critical step for the filling. Use cheesecloth or a fine-mesh sieve and allow ample time for excess liquid to drain.
✓Fill the cannoli shells only immediately before serving to prevent them from becoming soggy.
✓If you don't have cannoli tubes, you can improvise by wrapping the dough around metal dowels or even sturdy cardboard tubes (wrapped in foil for food safety and heat resistance). Ensure they are the correct size and shape.