Italian
Cannoli Siciliani
Sicilian cannoli filled at the last moment, pairing brittle fried pastry with cool sweet ricotta, citrus perfume, and a clean, creamy snap.
12 servings · 100 minutes prep · 15 minutes cook
Ingredients
Shells and Filling
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 2 tablespoons lard
- 1 large egg yolk
- 1/2 cup dry Marsala
- 1 egg white, beaten
- 6 cups avocado oil, for frying
- 2 pounds sheep's-milk ricotta, drained overnight
- 1 cup powdered sugar
- 2 ounces dark chocolate, finely chopped
- 1/4 teaspoon cinnamon
Directions
Method
- Place the ricotta in a fine-mesh sieve over a bowl, cover, and refrigerate overnight before making the filling.
- In a mixing bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Work in the lard, then mix in the egg yolk and dry Marsala to make a firm dough.
- Knead the dough until smooth, wrap, and rest at room temperature for 1 hour.
- Roll the dough very thin, cut rounds, wrap each round around a cannoli tube, and seal the seam with the egg whites.
- Heat the frying oil in a deep-fry pot to {{temperature:360°F}}. Fry the shells in batches until blistered and brown, 1-2 minutes, then drain and cool completely before removing the tubes.
- Beat the sheep's-milk ricotta with the powdered sugar and cinnamon until smooth and thick. Fold in the dark chocolate.
- Pipe the ricotta filling into the shells from both ends just before serving so the pastry stays crisp.
