Sicilian cannoli

Sicilian cannoli

For the dough:
– 250 g flour
– 30 g sugar
– 30 g lard
– 1 egg
– 50 ml Marsala wine
– 10 ml vinegar
– 1 pinch of salt
– 50 g grated orange zest
– 2 g ground cinnamon
– 1 egg yolk

For the cream:
– 800 g ricotta or cottage cheese
– 320 g confectioner’s sugar
– 50 g candied fruit
– 50 g ground chocolate

First prepare the dough, mixing all the powdered ingredients then the liquid ones. Knead until consistent. Let it rest for 40 minutes. In the meantime, prepare the filling. Whisk the ingredients until the mixture is creamy.

Stretch the dough to a thickness of 0.5 centimeters. Cut out small circles or squares which you can wrap around the steel tubes used for making the cannoli. Fry the dough like that in sunflower oil. When browned, remove and let it cool.

Flavour the cream filling with chocolate and orange. Fill the cannolis and garnish with candied orange, pistachio and chocolate.

AKADEMIA ITALIA 11. episode: A szicíliai olivaolaj Flora & Alessandro

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