Cannolo Siciliano Recipes

SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI

Steps:

• Place the flour in a large bowl.
• Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
• Add the butter, one egg, and Marsala wine.
• Knead the ingredients with your hands and make a loaf.
• Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
• Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
• Wrap them around the cannoli tubes and close them.
• Fry the cannoli for one or two minutes in plenty of peanut oil.
• Place the ricotta in a bowl and add the sugar.
• Add the chocolate drops, mix well and store in the fridge.
• Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
• Decorate them with chopped pistachios and candied fruit then serve.

CANNOLI SICILIANI: SICILIAN CANNOLI

Steps:

• To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
• To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.

CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)

Steps:

• Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
• Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
• Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
• Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
• Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.