Cannoli Siciliani Recipe
Un biscuit frit farci de ricotta sucré et pépites de chocolat
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Ingredients
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Dough
Filling
Frying
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour, sugar, cocoa powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg yolk, wine (or vinegar), and water. Gradually add this to the flour mixture and knead until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth. Fold in the chocolate chips. Set aside.
Frying
- 3
Fry the Cannoli
Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 5 inches in diameter). Wrap each circle around a cannoli tube, sealing the edges with a bit of water. Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the dough until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Assembly
- 4
Assemble the Cannoli
Once the shells are cooled, carefully remove them from the tubes. Fill each shell with the ricotta filling using a piping bag. Dip the ends in pistachios or candied fruit, if desired. Dust with powdered sugar before serving.
