The Sicilian cannoli are a real flagship of Sicilian pastry.
Originally they were prepared for the Carnival period but now they are a real must in all the bakeries of this beautiful region in Italy and they are therefore enjoyed at any time of the year.
The cannoli are made by frying very crunchy wafers that are then stuffed with a cream made with ricotta cheese. To make them even more choreographic, they are usually served with a candied cherry or candied orange peel.
- 1 cup 00 flour
- 1 ½ tbsp of lard
- 2 tbsp granulated sugar
- 3 tbsp marsala
- 1 tbsp bitter cocoa powder
- 1 tbsp vinegar
- 1 egg
- a pinch of salt
- 2 cups sheep ricotta
- 1 cup chocolate chips
- 1 cup sugar
- candied orange peel, to taste
- icing sugar, to taste
Start making ricotta cream. This, in fact, should be left to rest for at least 4-5 hours so that it tastes good. Put ricotta and sugar together in a large bowl. Mix everything and let it rest. When the cream has rested enough, pass it through a sieve, better if twice, so as to obtain a perfectly fine and creamy result. Only at this point, add chocolate chips.
Once this is done, prepare the dough, which will then be fried. Start from the dough by working together flour, sugar, salt, cocoa, lard, egg and soft butter, marsala and vinegar. Mix everything well to obtain a well compact and consistent dough; work it for a couple of minutes. Reduce everything into a ball, wrap with cling film and refrigerate to rest for at least an hour.
When the dough for the cannoli has rested perfectly, spread it with a maximum thickness of 0,079 inc. Then, with a cutter of about 3,94 inc make discs. Stretch them slightly to form an oval and then wrap them around the aluminum mould, slightly overlapping the two flaps and glue them together brushing with a mixture of water and flour or albumen.
Once ready, cook them in plenty of seed oil brought to about 338°F for a few minutes. When they are crispy, remove them from the oil and pass them on a sheet of absorbent paper to remove excess oil.
Let the cannoli cool off properly and, only then, remove the moulds with gentle and rotary movements. Everything is ready now for the stuffing. Add the cream inside a sac à poche and stuff the cannoli. Finish by decorating the two ends with two half candied cherries or with candied orange peel. Sprinkle with icing sugar and serve your Sicilian cannoli to your guests.
Store the Sicilian cannoli for a maximum of a couple of days in a closed refrigerator inside an airtight container. The advice, however, is to consume them as soon as possible to appreciate the crunchiness of the cannoli.