The Sicilian cannoli needs no introduction, as it is the best-known and most loved dessert in Sicilian pastry making. A crunchy wafer with a delicate ricotta heart. The beauty of this dessert is that it can be prepared well in advance. In fact, the peels remain crunchy for a long time if stored in an airtight container.

Sicilian cannoli

Ingredients for 6 people

  • 180 g Type 00 flour
  • 20 g Sugar
  • 10 g Cinnamon powder
  • 20 g Lard
  • 1/2 glass Marsala wine
  • 1 Fresh egg white
  • q.s. seed oil
  • 700 g Ricotta
  • 250 g Powdered sugar
  • 1 Vanilla pouch
  • 50 g Dark chocolate

Process


We prepare the dough for the cannoli by placing the flour, lard, egg, sugar, cocoa and Marsala wine in a container. We knead the ingredients with our hands and then place the mixture on a surface to compact it.
If necessary, add a little flour to make it less sticky.

Let the dough rest for an hour in the fridge wrapped in cling film.

Take the dough out of the fridge and let it return to room temperature.
We begin to work the dough by folding it several times.
The ideal is to use the pasta machine so as to have nice thin leaves of pasta from which to make squares or, as my grandmother did, ovals (first create a cardboard oval). Place the cardboard on the sheet of paper and obtain several ovals.
At this point take the cylinders and wrap the dough around them. Remembering to use beaten egg to glue the flaps around the cylinder.

The cannoli must be immersed in oil with the entire cylinder (pieces of cane were once used) which, in order not to deform, is removed only after the peel has cooled.

When they are all ready and cold, fill them with ricotta seasoned with sugar and chocolate chips. Dust them with icing sugar and garnish them with orange peel or…with chopped pistachios…

Nutritional tab

  • Calories kcal: 205

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