Sicilian Cannoli

• Preparation Time: 45 minutes

• Chilling Time: 1 hour (for dough and ricotta)

• Cooking Time: 20 minutes

• Total Time: Approx. 2 hours 15 minutes

Ingredients

 For the Cannoli Shells (Makes about 12 small cannoli):

• 2 cups (250g) all-purpose flour

• 2 tablespoons granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon unsweetened cocoa powder (optional, for color)

• 2 tablespoons unsalted butter, chilled and diced

• 1 egg yolk

• 1/2 cup (120ml) dry white wine (Marsala is traditional)

• 1 tablespoon white vinegar

• Vegetable oil, for frying

• 1 egg white (for sealing the shells)

 For the Ricotta Filling:

• 1.5 cups (350g) fresh whole-milk ricotta (well-drained overnight)

• 3/4 cup (90g) powdered sugar (more or less to taste)

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon (optional)

• 1/3 cup mini chocolate chips or chopped dark chocolate

• 2 tablespoons chopped pistachios or candied orange peel (optional)

 For Garnishing:

• Powdered sugar, for dusting

• Chopped pistachios, chocolate chips, or candied cherries

Preparation Instructions

 Step 1: Drain the Ricotta

1. Place the ricotta in a fine mesh sieve or cheesecloth over a bowl.

2. Cover and let drain in the refrigerator for at least 8 hours or overnight.

   • This is crucial to ensure a thick, creamy filling.

 Step 2: Make the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and cocoa powder (if using).

2. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

3. Add the egg yolk, wine, and vinegar. Mix until dough comes together.

4. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.

5. Wrap in plastic wrap and refrigerate for 1 hour.

 Step 3: Prepare the Ricotta Filling

1. In a mixing bowl, combine the drained ricotta, powdered sugar, vanilla, and cinnamon.

2. Whisk or stir until smooth and creamy.

3. Fold in the chocolate chips or chopped dark chocolate.

4. Chill until ready to use.

 Step 4: Shape and Fry the Shells

1. Roll the dough out on a floured surface to 1/8-inch (2–3mm) thickness.

2. Cut into 4-inch (10cm) circles or squares, depending on your mold preference.

3. Wrap each piece around a metal cannoli tube, sealing the edge with a little egg white. Press to seal firmly.

4. Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.

5. Fry 2–3 cannoli at a time until golden and bubbly, about 2–3 minutes.

6. Remove with tongs and drain on paper towels.

7. Let cool completely before gently sliding off the metal tubes.

Pro Tip: Do not fill the shells until just before serving to keep them crisp.

Step 5: Fill the Cannoli

1. Fill a pastry bag with the ricotta cream and pipe into each end of the cooled shells.

2. Garnish ends with pistachios, chocolate chips, or candied fruit.

3. Dust with powdered sugar.

Serving & Storage Tips

• Serve immediately for the best texture—crispy shell and creamy filling.

• Unfilled shells can be stored in an airtight container at room temperature for up to 1 week.

• Filling can be refrigerated for up to 3 days, but should not be frozen.

• You can freeze the shells (unfilled) for longer storage.

Nutrition Information (Per Cannoli)

Note: Nutritional values may vary depending on size and ingredients used.