You don’t have to live in Sicily to know about this pastry specialty. Cannoli Siciliani are fried dough rolls with a filling of sweet and creamy Ricotta. Vanilla, chocolate and candied fruits often refine the sweet tubes. If you Italian desserts you should also see cannoli cheesecake or sfogliatelle pastry recipe.
Ingredients:
- 150 gram flour
- 1 tbsp sugar
- 1 tbsp butter lard
- 1 tbsp cocoa powder
- 1 cup Espresso
- 1 egg yoke
- 1 pinch cinnamon
- 1 tbsp Marsala
- 250 gram ricotta
- 80 gram powdered sugar
- vanilla sugar
- salt
- pistacios, freshly chopped
- candied fruits
- oil
Instruction:
- Mix flour, salt and lard to form a dough.
- Add sugar, Espresso, Marsala, cocoa powder and cinnamon and blend all ingredients well until you get a smooth mass.
- Use a rolling pin to roll out the dough and cut it into aquares of about 8cm x 8cm – depending on how long and big you want the Cannoli to be later on, you can adjust the size of the dough pieces.
- Place a tube (metal tubes or wooden tubes wrapped in aluminium foil) diagonally on each dough square, brush the ends with some yoke and roll them around the tubes
- Fill a pan up to 3cm with oil and heat it up.
- Let the Cannoli fry in the oil for about 3 minutes.
- Take out the Cannoli, pull out the tubes carefully and let them drip and cool on a piece of kitchen roll.
- For the filling, mix ricotta, powdered sugar, vanilla sugar, pistachios and candied fruits and let it cool for a few minutes in the fridge.
- Fill the ricotta mass into a an icing bad and inject it into the Cannoli from both sides.
- Dredge the filled Cannoli with powdered sugar.
website: www.sunnysidecircus.com
