Cannoli Alla Siciliana Recipe
hand-rolled pastry, ricotta, mascarpone, preserved orange, pistachio
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Ingredients
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Pastry Dough
Filling
For Frying
Garnish
Method
Prepare the Pastry
- 1
Make the Dough
In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolks and white wine until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 2
Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles about 4 inches in diameter.
Prepare the Filling
- 3
Fry the Cannoli
- 4
Fry the Pastry Shells
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Wrap each dough circle around a cannoli tube, sealing the edges with a bit of water. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Assemble the Cannoli
- 5
Fill and Garnish
Once the shells are cool, carefully remove them from the tubes. Fill each shell with the ricotta mixture using a pastry bag. Dust with powdered sugar and sprinkle with chopped pistachios before serving.
