sicilian cannoli

Preparation time: 30 minutes Resting time: 1-1 1/2 hours

Cooking time: 2 minutes Difficulty: medium

4 ServingS

FOR THE PASTRY

3/4 cup plus 1 tbsp. (100 g) all-purpose 

flouror Italian “00” type flour

2 tbsp. (10 g) unsweetened cocoa powder

3 1/2 tsp. (15 g) sugar

1 largeegg

1 tbsp. (15 ml) Marsala wineor rum

2 tsp. (10 g) unsalted butter, softened

Salt

FOR THE FILLING

8 3/4 oz. (250 g) fresh ricotta, preferably 

made from sheep’s milk

1/2 cup (100 g) sugar

1 oz. (25 g) candied fruit, roughly chopped

1 oz. (25 g) chocolate chips, or semisweet chocolate roughly chopped

1 oz. (25 g) pistachios, roughly chopped

Olive oil for frying, as needed

Confectioners’ sugar 

To prepare the pastry, combine the flour, cocoa, butter, egg, sugar, and a pinch 

of salt in a bowl. Turn the mixture out onto a clean work surface, add the marsala 

and knead until dough is smooth. let it rest for 30 minutes.

In the meantime, prepare the filling. run the ricotta through a sieve and 

combine it with the fruit, chocolate, and pistachios. Wrap in plastic wrap and 

refrigerate from 30 minutes to 1 hour. roll out the dough to 1/8 inch (2 mm) 

thick and cut it into 4-inch (10-cm) squares. Wrap the squares diagonally around 

a special cannoli form (or stainless-steel dowels cut in 4-inch lengths). Heat oil in 

a pan until shimmering. Place cannoli form with dough into hot oil and fry until 

golden, 1 to 2 minutes. remove from the oil, drain on paper towels, and let cool. 

Once shells have cooled, remove them from the cannoli form. Using a pastry 

bag, fill the cannoli with the ricotta filling, then dust with powdered sugar. serve 

immediately (the moist filling soon makes the dough lose its crispness).

source:Desserts