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.
- 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
- pistacios, freshly chopped
- candied fruits
- 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.