Cannoli

Cannoli are the most popular dessert in Sicily.

They have an unmistakable shape and an inimitable taste! It takes a lot of time and patience, but it is all worth it!

Instruments you need:

  • Cling film
  • Stainless steel cannoli tubes
  • A disk/mug/lid of about 10 cm diameter
  • Roll
  • Pan to use for frying
  • Electric whisk
  • 2 bowls
  • One big sieve
  • One small sieve
  • Pipe\sac a poche

Ingredients for the shell:

  • Orange zest, one orange
  • Flour 250 g
  • Sugar 30 g
  • Egg, 1
  • Egg yolk, 1
  • Marsala 60 ml
  • White wine vinegar 10 ml
  • Salt one pinch
  • Cinnamon 4 g
  • Rapeseed oil
  • Lard 30 g or butter 50g

Ingredients for the cream:

  • Ricotta 700 g – the night before you make cannoli, leave the ricotta in a siege placed on top of a bowl. Stir the ricotta from time to time
  • Icing sugar, 350g
  • Vanilla paste, 7g

To decorate:

  • Pistachio flakes or cinnamon or chocolate chips
  • Icing sugar

Recipe:

  1. Mix together the flour, sugar, orange zest, cinnamon, egg, marsala, vinegar, salt, lard or butter
  2. Keep mixing the ingredients until you get a firm but wet mixture – don’t worry if at the beginning it looks very dry and it takes ages to get a nice homogeneous texture
  3. Make a ball of the mixture and cover it in cling film. Leave it this way for at least 3 hours and no more than 12 hours
  4. After these hours, flat the mixture until you get a thickness of 2-3 mm
  5. Using your disc, cut the discs you are going to fry
  6. Put a tube in the middle of the disc, and let the edges of the disc to “hug” each other
  7. Seal the edges together with yolk and putting some pressure
  8. Cover your discs
  9. Put the oil in a pan and heat it (180°)
  10. When the oil is hot put your tube and leave it until golden
  11. Be Careful when you take the tube out, the tube is empty inside and it might have oil inside it when you take the cannolo out
  12. Make the cream: mix the drained ricotta with the sugar and the vanilla paste until you have a firm fluffy cream
  13. When the shells are cold, put the ricotta inside of it using a pipe
  14. Spread some icing sugar with the small sieve
  15. Decorate as you like!

Tip: the shell with no cream can be used within 4 days. The shell with the cream should be eaten within a few hours before the shell becomes soggy

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