Name: Cannoli alla Siciliana (Sicilian Cannoli)
Prep time: 35 min
Cook time: 35 min
Yield: 20
Ingredients: Sheep's milk ricotta cheese - 2 pounds; Confectioners' sugar - 1 ½ cups; Mixed peel - ¼ cup; Dark chocolate, finely chopped - 1 ½ ounces; All-purpose flour - 1 ¼ cups; Dry Marsala wine, or more to taste - 3 tablespoons; Butter, softened - 1 tablespoon; White sugar - 1 tablespoon; Vinegar, or more to taste - 2 teaspoons; Corn oil for frying - 2 teaspoons; Chopped pistachio nuts - 3 tablespoons; Confectioners' sugar, or to taste - 2 tablespoons

Cannoli alla Siciliana (Sicilian Cannoli)

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cannoli alla Siciliana (Sicilian Cannoli)

1. Sheep's milk ricotta cheese - 2 pounds

2. Confectioners' sugar - 1 ½ cups

3. Mixed peel - ¼ cup

4. Dark chocolate, finely chopped - 1 ½ ounces

5. All-purpose flour - 1 ¼ cups

6. Dry Marsala wine, or more to taste - 3 tablespoons

7. Butter, softened - 1 tablespoon

8. White sugar - 1 tablespoon

9. Vinegar, or more to taste - 2 teaspoons

10. Corn oil for frying - 2 teaspoons

11. Chopped pistachio nuts - 3 tablespoons

12. Confectioners' sugar, or to taste - 2 tablespoons

How to cook deliciously - Cannoli alla Siciliana (Sicilian Cannoli)

1. Stage

Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

2. Stage

Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.

3. Stage

Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.

4. Stage

Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.

5. Stage

Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.