Cannoli Siciliani Recipe

Cannoli Siciliani Recipe (Page 2 ) | September 2, 2024

1. Making the Shells:

Mix Ingredients: Combine the dry ingredients (flour, salt, sugar, and optional cocoa) in a large bowl. Add lard and incorporate. Mix in the egg yolk and vinegar, then slowly add wine until a soft, pliable dough forms. Knead until smooth and elastic.
Rest: Wrap the dough in plastic wrap and refrigerate for at least an hour.
Roll & Shape: Roll out the dough into thin sheets (use a pasta maker if available). Cut out 8 cm (4-inch) circles using a pastry ring or cut squares. Wrap the dough around cannoli tubes, overlapping the ends. Brush the inside of one end with egg white or water, pressing to seal.
Fry: Deep fry in moderately hot oil (180°C/350°F) until golden and bubbly. Let cool, then gently slide the shells off the tubes. Repeat until all dough is used.
2. Making the Filling:

Prepare Ricotta: Press the ricotta through a sieve into a bowl. Add confectioner’s sugar and mix thoroughly. Add rosewater or milk and whisk until creamy and smooth. If desired, stir in chocolate chips or candied fruit.
Chill: Chill the filling for at least an hour.
3. Assembling and Decorating Cannoli:

Fill Shells: Just before serving, fill each cannoli shell with the ricotta mixture using a pastry bag or a sandwich bag with the corner snipped off.
Decorate: Decorate the ends with ground pistachios, hazelnuts, chocolate chips, or candied fruit. Dust with confectioner’s sugar if desired.
Serve: Serve immediately after filling for best results.
Notes for Perfect Cannoli:
Rolling the Dough: For best results, roll the dough to about 1mm thickness.
Serving Tip: Cannoli are best served fresh to maintain the crispy shell. Assemble just before serving to avoid soggy shells.