Relished worldwide, cannoli are a source of pride for Sicily and can be savored as both a dessert and a snack. They provide a delightful combination of crunchiness and creaminess, offering a taste of Italy with every bite. In the Sicilian language, "cannolu" means "a short tube," referring to the cylindrical mold used to form the dough.
INGREDIENTS:
Makes: 10 shells
Preparation time: 45 min
Rest time: 30 min
Frying time: 10 -15 min
Shells:
3/4 cup 00 flour
1/2 cup sugar
4 tsp cocoa powder
1 tbsp butter, melted
2 tbsp red or white sweet wine vinegar
2 tsp water
1 tsp white wine vinegar
1 egg yolk, beaten
1 qt-28 oz vegetable oil
Fillings:
15 oz double cream ricotta
5 tsp sugar
Mini chocolate chips
Pistachios, chopped
Garnishes:
Mini chocolate chips, pistachios, powdered sugar, chopped maraschino cherries, oranges zest.
Make the shells:
Mix together the flour, butter, sugar and cocoa powder. Add the wine slowly with the water and vinegar and form a dough. Knead until smooth. Form a ball and wrap in plastic wrap, let rest at room temperature for 30 min.
Cut the dough in half and roll thin. The size of a cannoli should be around 5-5.5 inches.
Cut the the dough into 4 square. Place the metal tube diagonaly accross each square, and wrap the dough around it. Seal the edges with the beaten egg.
Frying:
Heat the oil in a large pan until it reaches 375 degrees. Drop one or two tubes at a time, and fry until golden.
Remove from the pan, cool and gently slide the cannoli shell from the tube.
The cannoli dough fries fast, if it opens it's because the edges weren't closed with enough egg.
Filling:
Let the ricotta sit in the strainer over a small bowl for 30 min to remove excess water. Mix the ricotta with the sugar and add chocolate chips.
Fill the cannoli shells carefully, and sprinkle with a little powdered sugar, add decoration ingredients to the sides.
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