Cannoli are famous sicilian dessert! Loved everywhere, but sometimes it’s hard to find a good cannoli so learn how to make this classic Italian dish, a crispy pastry tubes filled with a flavorful ricotta filling
Preparing homemade cannoli is easier than you might think: prepare them with me! As usual if you like the recipe Subscribe to Gnam for more content like this : and if you have any question feel free to ask ^_^
Doses for 15 cannoli
For cannoli shells
– 260 gr ( 9.17 ounce ) all-purpose flour or 00 flour
– 1 egg
– 20 gr ( 0.71 ounce )sugar
– 30 gr ( 1.06 ounce )soft butter
– 60 gr ( 2.12 ounce )marsala wine ( or Porto. If you can’t find it you can use a sweet white wine with an high alcohol content)
– a tablespoon white wine
– a teaspoon vanilla extract
– a tablespoon unsweetened cocoa powder
– half teaspoon salt
For the cream
– 700 gr ( 1.54 pound ) ricotta cheese
– 300 gr ( 10.58 ounce ) icing sugar
– 100 gr ( 3.53 ounce ) chocolate or chocolate chips
– 100 gr ( 3.53 ounce ) candied orange
– cinnamon
For decoration
Pistachios
Candied orange
INSTRUCTION
in a large mixing bowl put 260 gr all-purpose flour, add a sieved spoon of unsweetened cocoa powder and 20 gr of sugar.
stir the ingredients
add the soft butter and half egg and begin to work the dough
add 60 gr marsala wine and vanilla extract
add a tablespoon white wine
Knead for a few minutes until smooth and firm. Form into a ball, cover with plastic wrap and let it rest for 30 minutes in fridge
chop finely 100 gr chocolate
cut in small dices 100 gr candied orange
sieve 700 gr ricotta cheese ( drain ricotta for a couple hours before sieving it )
add 300 gr icing sugar and a couple pinches of cinnamon
stir well
add chocolate and candied orange, put the cream in fridge
take the dough from the fridge and divide in two part
begin to work the dough with a pasta machine
At the beginning may tear, do not worry just recompose and repeat.
you have to repeat this operation 3/4 times, gradually lower the thickness of the dough, if you notice that the pastry is stretching too much divide it before proceeding.
As soon as it will be smoother close the dough by making a fold on itself and pass it again in the pasta machine, the final thickness of the dough should be 1 mm
help yourself with a little of flour for this operations if the dough is a little sticky
Cut the dough in square 10 X 10 cm with the help of a shaped cardboard
take a cylinder for cannoli, wrap a piece of dough on the cylinder, brush with the remaining egg the other flap and seal it.
Continue with all the dough. It is important that the cannoli remain a bit to dry in the air before cooking.
Heat the oil until it reaches the temperature of 180° C. Begin to fry the cannoli one at a time, placing them on a skimmer and keeping them immersed for a few moments. This way they will not touch the bottom of the pot and will not burn.
It will take less than 1 minute, turn them continuously.
Drain cannoli. Attention, in the stainless cylinder there will be a bit of hot oil so be careful!!
Put the cannoli on a tray cover with absorbent kitchen paper
Let the cannoli cold a bit and remove the cylinder
Now take the cream and with the help of a teaspoon or a sac-Ã poche fill the cannoli
If you like, garnish with chopped pistachios or candied orange
you can also add a sprinkle of icing sugar
That’s all! I will advise filling cannoli at the moment or a couple hours before at max or the cannoli shells will soften. The cream can be stored in the fridge for a couple days and cannoli shells can be stored covered with a cloth for 3/4 days at room temperature. If you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask in addition share on instagram YOURS Sicilian Cannoli I’m always curious to see how my recipes are done!!
#cannoli
00:00 Let’s start
00:10 Shells dough
01:24 Cannoli cream
03:13 Cannoli shells
05:45 Cannoli Filling
06:36 Ingredients