Cannoli Siciliani

 

 

Cannoli

Servings: 12-15 pieces

 

 

 

 

CANNOLI DOUGH:

Ingredients:

• 200 grams (approximately 1 2/3 cup) all-purpose flour, plus more for dusting

• 20 grams (1/8 cup) softened butter

• 2 tsp cocoa powder

• 2 tsp icing/powdered sugar

• 85 grams (2 7/8 oz.) Marsala or dry white wine

• Pinch of salt

Tools: A bowl, a wooden board or another smooth surface to knead the dough.

Instructions:

1. Mix together the dry ingredients in a large bowl (flour, cocoa powder, sugar, and salt).

2. Add the butter, and, using your hands, mix well until the consistency is even and slightly crumbly.

3. Mix and fold the dough with your fingers.

4. Add the Marsala or wine a little at a time while mixing the dough with your hands.

5. When all the wine has been added, knead the dough. Roll forward with the palm of your hand and fold the dough back with your fingers. The dough is ready when it is smooth.

6. Cover the dough with plastic wrap and allow it to rest for 30 minutes to 1 hour in the refrigerator.

While the dough is resting, prepare the ricotta filling.

RICOTTA CREAM

Ingredients:

• 500 grams (approximately 2 cups) compact sheep milk ricotta

• 100 grams (approximately 3/4 cup) icing/powdered sugar

• 4 tbsp chocolate chips

Tools: A mixing bowl, a spatula, a fine mesh strainer, a large spoon.

Instructions:

*Make sure your ricotta is compact. It must be thick and not watery. If you are unsure, you can leave it in a fine mesh strainer so the excess liquid can drain.

1. Using the back of a large spoon, press your ricotta through a fine mesh strainer so that the texture is creamy. This ensures there are no lumps before adding the remaining ingredients.

2. Add the chocolate chips and icing/powdered sugar and mix to combine.

FORMING AND PREPARING THE SHELLS

Ingredients:

• Prepared cannoli dough, refrigerated

• Flour for dusting

• 1 egg white, beaten

• Peanut oil for frying

Tools: A board, a rolling pin, a biscuit cutter or any round shape about 10 cm (4 inches) in diameter, cannoli molds approximately 2.5 cm (1 inch) in diameter and 12 cm (5 inches) long, a small shallow bowl, a pastry brush, a pan/pot to fry, absorbent paper towels, kitchen tongs. If you wish to bake instead of fry, you will need a baking sheet, parchment paper, and a working oven.

Instructions:

1. Remove the dough from the refrigerator and begin to stretch and roll the dough with a rolling pin, flipping it over occasionally, until the dough is approximately 1 mm in thickness (it should be the thickness of a piece of paper). You may need to dust your dough with flour to prevent it from sticking to your work surface.

2. Using a biscuit cutter or round shape, cut the dough into rounds. Be sure to cut shapes close together to minimize waste.

3. Take each shape and stretch just slightly so it becomes more oblong rather than round. Wrap around the cannoli mold and use a brush of egg white to seal the ends together. Push gently with your fingers to make sure it has sealed. Repeat with the remaining dough and molds. This step will be repeated in batches, after the first batch of shells have been crisped.

Frying:

1. Add the peanut oil to a frying pan or saucepan, making sure your oil is deep enough to cover the cannoli molds.

2. Heat the oil until it reaches approximately 350°. If you don’t have a thermometer, toss a small cube of bread in the oil to check if it starts to bubble. If it bubbles, the oil is hot enough to fry your shells.

3. Add a small number of cannoli molds to the fry oil. Keep the temperature constant by not adding too many at a time. If the oil temperature drops too low, the shells will not be crunchy.

4. Keep a constant eye on the shells. They fry quickly! All they need is 30 seconds or so. Be ready to turn them and remove them from the oil in just a short time.

5. Lay shells on a paper tower to drain excess oil and cool to room temperature. Then remove from the molds and begin your next batch of frying.

Baking:

*Baking the shells will not form the signature bubbles on the shells that cannolis are known for, but the shells will be crunchy for a longer time.

1. Preheat oven to 400°.

2. Lay your prepared molds on a lined baking sheet and bake for about 15 minutes. Make sure to check as baking time will vary depending on the oven.

FINAL ASSEMBLY

Ingredients:

• Fried/baked cannoli shells, cooled to room temperature

• Prepared ricotta filling

• 4 tbsp chocolate chips and/or chopped pistachios for serving

Tools: A piping bag.

Instructions:

1. Place filling ingredients into piping bag.

2. Squeeze contents of piping bag into each cannoli shell.

3. Garnish the sides of the filling with chocolate chips, chopped pistachios, or candied orange strips, or whatever else you may like.

Fill your shells right before serving. This will keep the shells crisp and fresh.

 

Final preparation: 

In a pipping bag pour the cream and squeeze it in the shell. Sprinkle the cream with chocolate or pistacchio crumbles, candied orange strips or what your fantasy suggests.

Fill your shells when you want to eat them. This will keep the cannolo crunchy.