Italian 15 min

Cannoli Siciliani

Name: Cannoli Siciliani
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; ½ teaspoon cinnamon; ¼ teaspoon salt; 2 tablespoons lard or cold butter, cut into pieces; 1 large egg; ½ cup dry Marsala wine or dry white wine; Vegetable oil for deep frying; 1 egg white for sealing; 2 lbs whole-milk ricotta, drained overnight; 1½ cups powdered sugar, sifted; 1 teaspoon pure vanilla extract; ½ teaspoon cinnamon; 4 oz dark chocolate chips; Crushed pistachios and candied orange peel for garnish

baking

Ingredientsfor 2

340

Cal

10g

Protein

42g

Carbs

14g

Fat

12 cups all-purpose flour
21 tablespoon sugar
3½ teaspoon cinnamon
4¼ teaspoon salt
52 tablespoons lard or cold butter, cut into pieces
61 large egg
7½ cup dry Marsala wine or dry white wine
8Vegetable oil for deep frying
91 egg white for sealing
102 lbs whole-milk ricotta, drained overnight
111½ cups powdered sugar, sifted
121 teaspoon pure vanilla extract
13½ teaspoon cinnamon
144 oz dark chocolate chips
15Crushed pistachios and candied orange peel for garnish

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Instructions

1
Make the shells: combine flour, sugar, cinnamon, and salt. Cut in lard until sandy. Mix in egg and Marsala until a firm dough forms. Knead 5 minutes until smooth. Wrap and rest 30 minutes.
2
Roll dough paper-thin (⅛ inch). Cut into 4-inch circles or ovals. Wrap each around a metal cannoli tube, brushing the seam with egg white and pressing to seal firmly.
3
Heat oil to 350°F. Fry tubes (3–4 at a time) for 2–3 minutes, turning, until deep golden and blistered. Drain on paper towels, let cool slightly, and slide off the tubes carefully. Cool shells completely before filling.
4
Make the filling: beat drained ricotta with powdered sugar, vanilla, and cinnamon until completely smooth. Fold in chocolate chips. Transfer to a piping bag with a star tip.
5
Fill the shells from both ends just before serving — filled cannoli get soggy quickly. Dip each end in crushed pistachios, place a small piece of candied orange peel at each opening, and dust with powdered sugar. Serve immediately.