Cannoli
Cannoli is an Italian dessert originating in Sicily. It is based on shortbread tubes fried in oil, which are then filled with ricotta cheese. After filling, the ends of the cannoli are decorated with chopped pistachios, chocolate or candied fruit. I love cannoli because it is not very sweet and it works great not only as a dessert, but also as a snack that can be eaten during the day. If you haven’t done this Italian dessert yet, below you will find a cannoli recipe that you absolutely must try.
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Ingredients for cannoli.
Pastry:
- 100 g butter, lard or margarine
- 1 tablespoon of crystal sugar
- 1 tablespoon of vinegar
- 230 g flour of 00 type + a little for dusting the pastry
- 1 egg
- 1 tablespoon of cocoa
- 3 tablespoons of sweet white wine
Additionally:
- oil for frying
- icing sugar for dusting the cannoli
Cream:
- 1 kg ricotta cheese
- 8 tablespoons of icing sugar
- zest of one lemon
- 50 g grated chocolate
How to make cannoli.
Put soft butter and crystal sugar into a bowl, mash for 4-5 minutes until a fluffy, light consistency is obtained. Then add the vinegar, wine, egg yolk, flour and cocoa. Make a dough, then wrap it with cling film and put it in the fridge for an hour.
After removing from the refrigerator, roll out the dough to a thickness of about 3 millimetres. If the dough is very sticky during rolling, lightly sprinkle it with flour. Cut circles with a diameter of 9.5 cm from the rolled out dough. In turn, each circle should be slightly rolled out with a roller, giving them a slightly oval shape. Put the dough on the cannoli tubes, the longer side along the tube, then put one side over the other, brush with egg white and stick together.
Pour oil into a deep pot, heat it up and when hot, put in the tubes. Fry on a medium heat until golden brown. Put them on a plate lined with a paper towel to cool. When the cannoli are cold, remove them from the metal tubes.
Put the ricotta cheese, icing sugar and grated lemon zest into a bowl. Mix and then rub through a fine sieve 2-3 times. Fill each cannoli tube with the ricotta cheese mixture. Sprinkle the ends of the tubes with grated chocolate.
Good to know when making cannoli.
I used metal cannoli tubes, each 12.5 cm long.
I usually remove the fried pastry by lightly tapping the tube in a vertical position against table top.
From these amounts of ingredients you will get 22 pieces of brittle tubes.
In traditional cannoli, Marsala wine is added to the dough. However, it can be replaced with any sweet white wine.
Do you like dishes with ricotta cheese? If so, try our recipe for Ricotta gnocchi.
