Heavenly recipe for Sicilian Cannoli, filled with ricotta and dark chocolate
250 g cake flour
1 egg yolk
200 ml white wine
20 ml EVOO
1 tsp sugar
oil for the cannoli tubes and for frying
Filling & decoration:
1 kg ricotta cheese
350 g sugar
100 g dark chocolate
50 g of unsalted pistachios
10 glazed cherries
60 ml brandy
50 ml full-cream milk
2 tbsp candied citrus cubes icing sugar
Whisk the ricotta with sugar, brandy and milk until very smooth. add the candied citrus cubes and dark chocolate (cut in small pieces) and refrigerate for at least 2 hours.
In a cake mixer, combine all the ingredients for the dough and mix at low speed. Knead into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes.
With a pasta machine extend the dough to 3 mm in thickness, thereafter cut into 10×10 cm squares.
Oil cannoli metal tubes and roll the dough, diagonally overlapping the ends. Press and seal well to avoid the cannoli from opening during the cooking process.
In a frying pan, heat the oil and deep-fry each cannolo until golden brown.
Remove excess oil with kitchen paper and, once cooled, remove from the metal tube.
Fill each cannolo with the ricotta mixture using a spoon or piping bag. Decorate with crushed pistachios and chopped cherries. Serve sprinkled with icing sugar.
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Recipe extracted from the “Cucina in South Africa” cookbook by Cecilia Di Cecco.