Cannoli Siciliani Recipe
cannoli | sheep’s milk ricotta | candied orange | limoncello | bittersweet chocolate | pistachios
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Ingredients
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Shells
Filling
Method
Shells
Prepare the Dough
In a large bowl, mix together the all-purpose flour, granulated sugar, cocoa powder, salt, and cinnamon.
Cut in the unsalted butter until the mixture resembles coarse crumbs.
Stir in the white wine (or vinegar), egg yolk, and water until the dough comes together. Knead for about 5 minutes until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Roll and Shape the Shells
After chilling, divide the dough into smaller portions and roll out each portion into thin sheets.
Cut the dough into circles, approximately 4-5 inches in diameter. Wrap each circle around a metal cannoli tube, sealing the edges with a little water.
Fry the Shells
Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes.
Remove from oil and let cool slightly before carefully removing the tubes. Set aside to cool completely.
Filling
Make the Filling
In a mixing bowl, combine the sheep's milk ricotta and powdered sugar. Mix until smooth.
Fold in the candied orange peel, limoncello, chopped bittersweet chocolate, and chopped pistachios.
Fill the Shells
Using a pastry bag or spoon, fill each cooled cannoli shell with the ricotta mixture.
Dust with additional powdered sugar before serving, if desired.