Sicilian Cannoli with Ricotta Cheese Cream
 * For Shells:
 * 110 g Flour
 * 20 g Butter or Lard
 * 20 g Sugar
 * 2 Eggs
 * 40 ml of dry white Wine or Marsala
 * 1/2 teaspoon of Cocoa powder
 * Orange Peel
 * a pinch of Salt
 * Oil for frying

 * For the Filling:
 * 400 g of fresh Sheep's Ricotta Cheese
 * 180 g Sugar
 * 1 / 2 packet of Vanilla
 * a little Cinnamon
 * 80 g Candied Fruit
 * 50 g Chocolate chips

 * Metal pastry cylindres (12 cm length and 3 cm diameter)

PREPARATION METHOD: Mix together flour, orange peel, sugar, a pinch of salt, cocoa powder, butter and Marsala wine (or dry white wine). Then, add the eggs, knead as you would bread, for approximately 20 minutes, until the dough is elastic and smooth. Form a ball.
Let dough stand for approximately half an hour. Then knead it again for a few minutes, cover it with a dry cloth and allow to rest in a cool place for 30 minutes more.

Meanwhile, prepare the filling by mixing the ricotta cheese with sugar, orange peel, grated chocolate and vanilla in a bowl. When the mixture is creamy, add the rest of the ingredients and put in fridge for 30 minutes. Roll out the dough (by hand or by pasta machine) until it is quite thin (about 2 mm), dusting the dough with flour. Cut discs of 8-10 cm in diameter using a round cookie cutter, polishing them with beaten egg. Place Cannoli tubes in the centre of the circle. Roll up on them anointed with oil, overlapping the two edges and joining them with a mixture of 1 egg, 2 tablespoons of flour and 1 tablespoon of water, blended together.

Fry Cannoli in hot oil a few at a time until they are lightly brown. Drain them on paper towels and let cool. Remove cylinders only when the Cannoli have cooled completely. Carefully remove the tubes from the shells.

Stuff the Cannoli with Ricotta Cheese Cream at the time of serving, so that they do not become soft by absorbing the filling. Decorate the ends of each Cannoli with orange peel or candied cherries. Finally, sprinkle them with powdered sugar.

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