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Sicilian Cannoli

di Academia Barilla

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Sicilian Cannoli
PREPARATION TIME
1 hours

DIFFICULTY
Easy

TYPE
Sweets and Fruit




Ingredients for 4 people


2 pounds ricotta preferably from sheep's milk
2 1/2 cups sugar Milk as needed
Vanilla extract to taste
Cinnamon to taste
2/3 cup mixed candied fruit diced
2/3 cups dark chocolate chopped
Pistachio nuts chopped
Confectioner's sugar
1 1/3 cups flour
4 1/2 tablespoons cocoa powder
2 1/2 tablespoons sugar
2 eggs
1 1/2 tablespoons butter
Salt as needed
1 tablespoon Marsala or rum
Lard or olive oil for frying



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ORIGINAL INGREDIENT ALTERNATIVE INGREDIENT QUANTITY
Chopped Confectioners Sugar Powdered Confectioners sugar -

Preparation 30 minutes preparation + 30 minutes cooking
1. To make the dough shells, combine flour, cocoa powder, melted butter, eggs and a pinch of salt in a bowl

2. Add Marsala, or rum if you prefer

3. Knead until the dough is smooth, then wrap tightly in plastic wrap and let stand for half an hour

4. Roll out the cannoli dough and cut into squares, about 4 x 4 inches

5. Wrap each square around cannoli metal tubes, overlapping ends

6. Fry the dough on tubes, in a large pot of hot lard or olive oil

7. Cool on paper towels, then carefully remove the metal tubes

8. For the ricotta filling, with a fork beat ricotta with sugar

9. Add a bit of milk and a dash of vanilla extract and cinnamon

10. Strain through a sieve and blend in diced candied fruit and bits of dark chocolate

11. With a pastry bag, pipe the ricotta filling into the crispy shells and sprinkle both ends with crushed pistachio nuts

12. Sprinkle with confectioner's sugar