Cannoli Siciliano Recipe
Italian pastry (two per order).
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Ingredients
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Pastry Shell
Filling
Garnish
Method
Pastry Shell Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the flour, granulated sugar, salt, cocoa powder, and cinnamon. Whisk until well combined.
- 2
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the egg, white wine (or vinegar), melted butter, and water. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 4
Roll Out and Cut
After chilling, roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles (about 4-5 inches in diameter).
- 5
Fry the Shells
Heat oil in a deep fryer or a heavy pot to 350°F (175°C). Wrap each circle of dough around a cannoli tube and secure the edges with a little water. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Filling Preparation
- 6
Prepare the Filling
In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix well until smooth.
- 7
Add Chocolate Chips
Fold in the chocolate chips and, if using, chopped pistachios. Ensure an even distribution throughout the mixture.
- 8
Fill Cannoli Shells
Using a pastry bag or a spoon, fill each cooled cannoli shell with the ricotta filling. Be generous to ensure a satisfying bite.
Garnishing
- 9
Finish and Serve
Dust the filled cannoli with powdered sugar and drizzle with chocolate sauce if desired. Serve immediately for the best texture.
