Cannoli
By Groceree
Also known as Cannoli Siciliani · Sicilian Cannoli
Crisp blistered shells fried around metal tubes, filled at the last moment with sweetened ricotta, chocolate and orange zest, and dipped in chopped pistachios. Sicily’s pastry.
Last updated
- Servings
- Makes 12
- Prep
- 1 h
- Cook
- 20 min
- Total
- 10 h 20 min
Ingredients
Shells
plain flour250 g
caster sugar2 tbsp
cocoa powder1 tsp
butter30 g
eggs1- Marsala80 ml
salt1 pinch
vegetable oil1 l
egg whites1
Filling
ricotta500 g
icing sugar100 g
dark chocolate50 g
oranges1
pistachios50 g- icing sugar2 tbsp
Instructions
Filling
- 01
Drain the overnight in a sieve in the fridge, then push it through the sieve for a smooth cream.
- 02
Finely chop the and finely grate the zest. Beat the 100 g of , the and the zest into the . Chill.
Shells
- 03
Mix the , , and , rub in the , then add the and the and knead to a firm, smooth dough. Rest for 1 hour.
- 04
Roll it very thin — about 2 mm — and cut into 10 cm circles.
- 05
Wrap each around a greased cannoli tube, sealing the overlap with .
- 06
Heat the to 180°C in a deep, heavy pan no more than a third full, and fry the on their tubes, a few at a time, for 1 to 2 minutes until golden and blistered.
- 07
Lift out and slide the shell off the tube while warm, using a cloth. Cool completely.
Filling and serving
- 08
Pipe the into the just before serving — never in advance, or they go soft.
- 09
Chop the and dip the ends in them, then dust with the 2 tbsp of .
Notes
- Fill them at the last moment. A cannolo filled hours ahead has a soggy shell, which Sicilians consider a crime.
- Drain the ricotta overnight. Wet ricotta makes a runny filling that soaks into the shell.
- Marsala in the dough is what makes the shells blister and crisp.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 9 g
- Carbs
- 33 g
- Fat
- 17 g
Estimated from the ingredients.
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