Shop Now
Barilla recipes

google plus pinterest facebook twitter

Sicilian Cannoli

di Academia Barilla

Big Image
Sicilian Cannoli
1 hours


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

Didn't you find all the ingredients?

Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.

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