Cannoli alla Siciliana
Suggested material offered in store
Ingredients
Ingredients (dough):
2 cups 00 flour (250gr)
1 ¼ tsp. cocoa
1 tsp. instant coffee
1 pinch of salt
4 teaspoons of sugar
2 tbsp. butter (t. piece)
150 ml Marsala, Port or red wine
Vegetable oil for frying
Ingredients for stuffing
225 g ricotta cheese
¼ cup of 35% cream
2-3 tbsp of powdered sugar
4 teaspoons vanilla extract or the seeds of a vanilla bean
80 g small diced candied orange, lemon or grapefruit
*If you wish, you can replace the candied citrus fruits with 50 gr of crushed dark chocolate
This is Elena's favorite!
Preparation
Method (dough):
In a bowl, sift flour, cocoa, coffee, salt and sugar
Add butter and cut in
Add wine (100 ml) and the rest if necessary
Work by hand until you obtain a firm and elastic dough
Roll out to 3 mm thickness and cut into 6 cm squares with a cutter to obtain small cannoli.
For larger cannoli, cut into 12cm squares using a pastry cutter
You can also use your dough machine to roll out your cannoli dough.
Roll out the dough to thickness #2 for the Imperia machine and thickness 5-6 for the Marcato machine.
Work the scraps until you have no more dough.
Heat vegetable oil to 190° C (375° F) in a large saucepan or deep fryer.
Place cannoli mold diagonally across the center of the dough square. Fold the 2 ends of the dough over the pan and glue them together with a little egg white. Do not overtighten the dough on the pan as you will have difficulty removing the pan once the cannoli are fried.
Fry a few cannoli at a time in hot oil for about 3 to 4 minutes. Remove from oil and transfer to paper towels. Let cool and unmold gently.
Method stuffing
In a bowl, mix the ricotta cheese and all the ingredients until you have a smooth paste. If the mixture is too dry, add a little cream (it depends on the moisture in the ricotta)
Using a pastry bag and a fluted tip, fill the rolls with dough at each end
Sprinkle with powdered sugar and serve
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