Homemade Sicilian Cannoli

Preparation

1. STEP 1 OF 10

   In a bowl, mix the flour with the sugar, cocoa (if using), and a pinch of salt. Add the butter or lard and knead with your hands until you obtain a sandy mixture.

2. STEP 2 OF 10

   Pour in the Marsala wine gradually until a smooth and homogeneous dough forms. Wrap it in cling film and let it rest in the refrigerator for about an hour.

3. STEP 3 OF 10

   After resting, roll out the dough on a floured surface until you obtain a thin sheet (about 2 mm) and cut out circles of about 10-12 cm in diameter.

4. STEP 4 OF 10

   Wrap each circle around a metal cylinder, sealing the edges well with a little water.

5. STEP 5 OF 10

   Heat the vegetable oil in a deep pan and fry the shells, a few at a time, until they become golden and crispy. Drain them on paper towels and let them cool completely before removing the cylinders.

6. STEP 6 OF 10

   In a bowl, sift the ricotta to make it smooth and creamy, then add the powdered sugar and mix well.

7. STEP 7 OF 10

   Add the chocolate chips and let the filling rest in the refrigerator for at least 30 minutes.

8. STEP 8 OF 10

   Just before serving, fill the shells with the ricotta cream using a piping bag.

9. STEP 9 OF 10

   Decorate the ends with candied orange peel, crushed pistachios, or chocolate chips.

10. STEP 10 OF 10

    Dust with powdered sugar and serve immediately to maintain crispiness.

Suggestions

• Sicilian cannoli kit

General Information

Analysis

Macronutrients (100 gr)