Sicilian Cannoli Recipe
Crispy Cannoli stuffed with Sicilian Ricotta
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Ingredients
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Cannoli Shells
Method
Preparation
- 1
Make the Cannoli Shells
In a large bowl, mix together flour, sugar, cocoa powder, salt, and cinnamon. Add white wine, melted butter, and egg yolk. Mix until a dough forms. Knead on a floured surface until smooth. Wrap in plastic wrap and chill for 30 minutes.
- 2
Roll and Cut the Dough
On a floured surface, roll out the chilled dough until very thin. Cut into circles about 4 inches in diameter.
- 3
Fry the Shells
Wrap each circle around a cannoli tube and seal the edges with a bit of water. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the wrapped shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 4
Prepare the Ricotta Filling
In a bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in chocolate chips.
- 5
Fill the Cannoli
Once the shells are cooled, carefully remove them from the tubes. Using a piping bag, fill each shell with the ricotta filling.
- 6
Garnish and Serve
Dust the filled cannoli with powdered sugar and sprinkle with chopped pistachios before serving.
