Cannoli siciliani
Cannoli are Sicily’s most famous pastry: crisp, blistered fried shells filled at the last minute with sweetened sheep’s-milk ricotta, chocolate and candied orange.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 750 gsheep’s-milk ricotta (or the firmest cow’s-milk ricotta you can find)
- 150 gicing sugar
- 60 gdark chocolate, finely chopped
- 40 gcandied orange peel, finely chopped
- chopped pistachios and icing sugar, to finish
- 250 g00 or plain flour
- 25 gcaster sugar
- 5 gunsweetened cocoa powder
- 1 pinch of salt
- 25 mlCastruriali extra virgin olive oilThe shells are fried in oil at about 170°C (340°F).
- 1 egg, plus 1 egg white to seal
- 70 mlMarsala (or dry white wine)
- 1 tspwhite wine vinegar
- oil for frying
Method
Drain the ricotta. The day before, put the ricotta in a sieve lined with muslin over a bowl and leave in the fridge overnight to drain.
Make the dough. Mix the flour, sugar, cocoa and salt. Add the oil, egg, Marsala and vinegar and knead for 5 minutes to a firm, smooth dough. Wrap and rest for at least 1 hour.
Make the filling. Push the drained ricotta through a sieve for a smooth texture, then beat in the icing sugar. Fold in the chocolate and candied peel. Cover and chill.
Roll and shape. Roll the dough very thinly, about 1.5 mm, by pasta machine or rolling pin. Cut into 10 cm (4 in) circles and stretch them slightly into ovals. Wrap each around an oiled tube and seal the overlap with egg white, pressing firmly.
Fry. Heat the oil to 170°C (340°F). Fry 2 or 3 at a time for 1–2 minutes until blistered and golden. Lift out, drain and, when cool enough to touch, slide the tube out carefully. Cool completely.
Do not let the egg white touch the tube or the shell will stick.
Fill and serve. Just before serving, pipe the filling into each shell from both ends. Dip the ends in pistachios and dust with icing sugar.