ItalianCookingForum.net
<click here to go back to recipes

● Sicilian Cannoli
Cannoli Siciliani

For the dough:
1 cup flour, plus extra
1/8 teaspoon salt
2 tablespoons sugar
4 cups extra-virgin olive oil, divided
1/4 cup Marsala

For the filling:
1/2 pound fresh ricotta (preferably sheep’s milk)
1 cup honey (preferably orange blossom)
1/3 cup diced candied orange peel
1/2 cup chopped pistachios

Make the dough: Mix the flour, salt and sugar in a bowl. Stir in 1 tablespoon of the olive oil and enough Marsala to make a dough that does not stick to the sides of the bowl; turn out onto the counter. Knead for 2 minutes. Shape into a flat disk, wrap and let rest for 1 hour.

Meanwhile, make the filling: Beat the ricotta and honey with a whisk until the mixture is perfectly smooth. Fold in the candied orange and pistachios. Refrigerate until needed (up to 48 hours).

Shape the cannoli: Roll out the dough on a lightly floured counter until it is nearly transparent. Cut into 3-inch disks with a round cookie cutter. Stretch into ovals with your fingers, being careful not to tear the dough. Brush 18 cannoli tubes with a little of the olive oil. Wrap a disk of dough around each tube, sealing the edges well by pressing gently with your fingers. Using the tip of a knife, push the extremities of the dough up so they curl slightly outward. Heat the remaining olive oil until it registers 350° on a thermometer. Fry a few cannoli at a time until they are golden in color and lightly crisp. Remove with a slotted spoon to a plate lined with paper towels. While they are still warm, slip the cannoli off the metal tubes (they may be difficult to remove once they cool down). Continue with the remaining cannoli and cool the cannoli to room temperature. Stuff the cannoli: Pipe the filling through a pastry bag fitted with a flat tip into the hollow cannoli tubes, and arrange on a platter. Serve the cannoli at room temperature● Serves 10

Wine Suggestion: Complex sparkling white

printer friendly