Sicilian Cannoli
I suggest preparing a classic dessert from Sicily. These are crispy tubes with an exquisite cream. To keep the wafers brittle, fill them with the filling immediately before serving. The secret to the tender yet fragile dough is the addition of wine.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 4 / 5
Ingredients
for 15 servings
- butter 40 g
- egg 1
- powdered sugar 30 g
- cocoa 5 g
- cinnamon 1 g
- wine 50 ml
- white wine vinegar 5-9% 5 ml
- 1/4 tsp salt
- flour 210-230 g
- frying oil
- ricotta 500 g
- powdered sugar 130 g
- orange
- ground pistachios
Instructions
Step 1 of 20
Mix the flour, powdered sugar, cinnamon, cocoa and salt.
Step 2 of 20
Stir.
Step 3 of 20
Add butter.
Step 4 of 20
Stir.
Step 5 of 20
Add egg.
Step 6 of 20
Stir.
Step 7 of 20
Pour in the vinegar and wine.
Step 8 of 20
Knead the dough.
Step 9 of 20
Wrap the dough in plastic wrap and place in the refrigerator for 1 hour.
Step 10 of 20
Grate the orange part of the orange zest.
Step 11 of 20
Mix the zest, powdered sugar and ricotta.
Step 12 of 20
Stir.
Step 13 of 20
Roll out the dough to a thickness of 2 mm.
Step 14 of 20
Cut out circles with a diameter of 10 cm.
Step 15 of 20
Place a tube on each circle.
Step 16 of 20
Wrap and pinch tightly so that the dough does not open during frying.
Step 17 of 20
Heat the oil to 170–180 degrees. You can check if the oil is ready using a small piece of dough: if it bubbles, the oil is heated. Fry the tubes in the oil for 2 minutes, turning them periodically. Let cool.
Step 18 of 20
Fill the cooled tubes with cream.
Step 19 of 20
If desired, dip in ground pistachios.
Step 20 of 20
Dust with powdered sugar.