Italian cuisine

Easy

Sicilian Cannoli

This dessert recipe will take you all the way to the beautiful island of Sicily. You will learn simple, yet amazing way to make Sicilian Cannolis that are creamy and sweet.

Chef Enrico Alaggia

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Done

Recipe

PRE TIME: 44 min

COOKING TIME: 15 min

TOTAL TIME: 59 min

4 SERVING

Ingredients:

ㅤ Cannoli Dough
9 oz. All-Purpose Flour
1½ tbsp. Sugar
1 tsp. Salt
1/2 tbsp. Cocoa Powder
1 tbsp. Lard
1 tbsp. White Vinegar
1 oz. Egg Wash Lightly Beaten
2 oz. Marsala wine
1/2 large Egg Wash
ㅤ Filling
20 oz. Ricotta Cheese
2 oz. Chocolate Chips
2½ oz. Sugar
ㅤ ㅤFor Frying
2 Qt Corn Oil
ㅤ ㅤGarnish
1 oz. Chopped Pistachio
1 tbsp. Powdered Sugar
1 oz. Chocolate Chips

Directions:

Step 1 【Cannoli Dough】

Mix all ingredients in a bowl.

Step 2

Knit the dough on a flat surface for 2 minutes. If it results too dry, add a bit of water.

Step 3

Wrap and put in the room temperature for 15 min.

Step 4

Stretch with pasta machine on the largest setting.

Step 5

Make the double fold on the longest side (folding the 2 opposite extremities towards the middle) and stretch again with the same setting with the pasta machine.

Step 6

Repeat step 4 for 4 time.

Step 7

Now make only single fold (the two furthest extremities will meet on one side) and stretch on a thinner setting with a pasta machine.

Step 8

Now make a single fold on the SHORTEST side, and stretch with pasta machine.

Step 9

Continue stretch the dough with pasta machine until it reaches 1 mm thickness.

Step 10

Once your cannoli sheets are laid down make circles with a medium ring mold through all the sheets until finished

Step 11

Wrap circles around stainless steel cylinders for cannoli and close extremities. Brushing a little bit of egg where the extremities meet to close the cannoli.

Step 12

Set aside in the fridge for 10 minutes.

Step 13

Heat up the oil to fry and fry the cannoli shells for about 2 to 3 minutes.

CONSERVATION:

Leave at room temperature for a maximum of 3 days if needed, and put in the fridge after 3 days sealed very well in a container for another week if needed. Fill the shell with cannoli filling only when needed to avoid sogginess.

Step 14