Cannoli Siciliani

Delicious crunchy pastry with sweetened ricotta

Delicious crunchy pastry with sweetened ricotta

The most popular Sicilian Pastry Dessert causes one to salivate upon the mention of “Cannoli”.  Cannoli or “little tubes” has an outward crunch and the sweetened ricotta filling that leaves one wanting for more. The dough takes minutes to make  and the process of rolling out and frying the dough beckons anyone within the vicinity of your kitchen to come in and see what’s cooking. Well worth it’s value in a single bite, set aside 30 minutes and enjoy! Buon Appetito.

Makes 10-12 Cannoli Shells

Pastry Ingredients (combine in order):
1 cup (224 g) flour
1 1/2 tablespoons olive oil
1/4 teaspoon cinnamon
1 tablespoons sugar
1/8 cup wine (i.e. Sweet Marsala, Spumante or White Wine)
1 egg slightly beaten
Vegetable oil for frying cannoli

Chocolate Filling:  3/4 cup Semi- sweet chocolate.

Ricotta Filling
1 1/2 cup Ricotta whole milk
2/3 cup sugar
1/2 tsp vanilla
1/2 cup candied fruit, or chocolate chips

Cut Olive oil into flour until mixture resemble coarse crumbs. Fold in sugar and cinnamon. Add slightly beaten egg working into the dry ingredients. Gradually, add wine. Mix by hand until pastry holds together.  Form a ball, cover with plastic wrap and let rest in the refrigerator for 1 hour.

Start to heat vegetable oil in pan or fryer to about 375F

Divide dough into quarters and keep covered as to not lose moisture.

Roll out cannoli doughOn a lightly floured surface, roll out dough as thin as possible (about the thickness of a dime.) Use a circular cookie cutter  to cut out shape of dough.  Loosely place dough around cannoli form and pinch to seal closing.

Allow to fry until blistered and the color is golden about 2 minutes.  Drain on

Deep fry Cannoli in 375 F oil.

Deep fry Cannoli in 375 F oil.

paper towels. Let cannoli cool before removing forms.  (Cannoli shells can be stored in a tin with paper towels for 2 months.)

Double boiler for melting chocolateCreate a double boiler by filling one sauce pan 1/2 full of water. Place a second pan on top of pan filled with water (making sure that the water does not touch the top pan) and add chocolate to top pan. Place on medium high heat. Stir chocolate with wooden spoon or pastry brush. When melted paint the inside of the cannoli with chocolate and layer onto a plate. Place into refrigerator and allow chocolate to harden inside cannoli. Once hardened, remove from refrigerator and with a teaspoon add ricotta filling.

FILLING               DSC01266

Place ricotta in a sieve and allow water to drain while working on cannoli shells.
Mix all ingredients well. Refrigerate until time to fill cannoli shells. With a teaspoon fill shells just before serving.
Sprinkle filled Cannoli shells and with powdered sugar.