CANNOLO SICILIANO

This weekend we chose to make Cannolo Siciliano as our sweet treat. It started as a dessert for our family-and-friends dinner Saturday night, and seamlessly transitioned the next morning into a proper Italian breakfast! I recommend pairing with cappuccino -- or if you need to jumpstart your day, an espresso. 

Recipe Yields 10 Cannoli

Ingredients for Cannoli Shells

  • 1 cup of all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon cinnamon
  • 1 tablespoon lard
  • 1 fresh egg
  • 1 tablespoon Marsala wine
  • 1 tablespoon white vinegar
  • 2 liters of Vegetable Oil for frying
  • 6 metal cannoli molds 

Ingredients for the Cannoli Filling

  • 2 cups fresh ricotta cheese (best if made with whole milk)
  • 1 cup granulated sugar
  • 1 medium plastic piping bag

Ingredients for Decoration

  • Mini chocolate chips
  • Finely chopped pistachios
  • Candied cherries

Cannoli Shell Directions

  1. Combine flour, powdered sugar, cocoa powder, & cinnamon in a medium bowl.
  2. Work the lard into the flour mixture with your fingers until the mixture becomes course like sand, then add the egg, Marsala wine, & white vinegar.
  3. Once all the liquid is absorbed in the flour, move the dough and excess flour to a clean work surface and start kneading the excess flour mixture into the dough.
  4. Continue to need the dough for 5 more minutes.
  5. Tightly wrap dough mixture in plastic wrap and let rest in the refrigerator for at least 1 hour.
  6. After resting, split the dough ball into two sections and roll each section very thin (about 1/8-inch thick).
  7. Take any glass or bowl that has a 3 to 4 inch diameter and use it to trace and cut 4 to 5 circles.  Take the remaining dough and reform into a ball and re-roll. Continue to trace and cut circles until you have used all the dough. You should have about 10 circles.
  8. Wrap the circles around the cannoli mold. Use a little bit of water as glue to connect two edges of the circle where they overlap.  Press the overlapping edges of the circle firmly to seal them together.
  9. Gently place the cannoli shells into the fry oil using a basket or tongs. (Please be careful.) Fry for 3 to 4 minutes and then remove the shells, place on a plate covered in paper towel and let cool. (Don’t forget the metal cannoli mold will stay hot for at least a few minutes, don’t grab onto it until you know it is cool.)
  10. Once cooled, remove the cannolo mold and repeat the process until all the shells are fried.

 

Cannoli Filling Directions

  1. In a medium bowl combine fresh ricotta cheese & sugar, mix until smooth. 
  2. Transfer the ricotta mixture to a plastic piping bag.  Tie the top to store in your refrigerator.
  3. Minutes before you are ready to serve the cannoli, pipe the filling into the shells and sprinkle on your desired decoration. 
  4. Enjoy the crunch of the freshly filled cannoli and creamy sweat ricotta mixtures with family and friends.  Best when served as desert and breakfast!