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
- Combine flour, powdered sugar, cocoa powder, & cinnamon in a medium bowl.
- 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.
- 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.
- Continue to need the dough for 5 more minutes.
- Tightly wrap dough mixture in plastic wrap and let rest in the refrigerator for at least 1 hour.
- After resting, split the dough ball into two sections and roll each section very thin (about 1/8-inch thick).
- 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.
- 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.
- 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.)
- Once cooled, remove the cannolo mold and repeat the process until all the shells are fried.
Cannoli Filling Directions
- In a medium bowl combine fresh ricotta cheese & sugar, mix until smooth.
- Transfer the ricotta mixture to a plastic piping bag. Tie the top to store in your refrigerator.
- Minutes before you are ready to serve the cannoli, pipe the filling into the shells and sprinkle on your desired decoration.
- Enjoy the crunch of the freshly filled cannoli and creamy sweat ricotta mixtures with family and friends. Best when served as desert and breakfast!