SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI
Sicilian Cannoli are the most famous dessert of the Sicilian tradition. They are a greedy pleasure, which combines the crunchiness of the cannolo with the creaminess of the ricotta. Ricotta cream is made with sheep's milk ricotta because it is less watery and sloppy and is almost always enriched with pieces of chocolate and the finished cannoli are often garnished with chopped pistachios, chocolate flakes or candied fruit.
Provided by Silvana Nava
Categories dessert
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place the flour in a large bowl.
- Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
- Add the butter, one egg, and Marsala wine.
- Knead the ingredients with your hands and make a loaf.
- Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
- Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
- Wrap them around the cannoli tubes and close them.
- Fry the cannoli for one or two minutes in plenty of peanut oil.
- Place the ricotta in a bowl and add the sugar.
- Add the chocolate drops, mix well and store in the fridge.
- Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
- Decorate them with chopped pistachios and candied fruit then serve.
Nutrition Facts : ServingSize 100 g, Calories 254 cal
CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)
Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 20
Number Of Ingredients 12
Steps:
- Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
- Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
- Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
- Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
- Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g
CANNOLO SICILIANO
Provided by Food Network
Time 12h25m
Yield 50
Number Of Ingredients 15
Steps:
- For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.
- Preheat the deep fryer filled with soybean oil to 375 degrees F.
- Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.
- For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.
- Fill each cannoli with the ricotta cream with a pastry bag or spoon.
CANNOLI ALLA SICILIANA
To make cannoli shells it is necessary to have three or four metal tubes, made preferably from very light tin, about 7 inches long and 1 1/8 inch in diameter. The edges are to be brought together and are not to be soldered. Bamboo tubes and broom sticks cut to size are also used but, for sanitary reasons, metal tubes are best.
Provided by Food Network
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.
- Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made.
- Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners' sugar.
- Refrigerate until ready to serve.
TRADITIONAL SICILIAN CANNOLI
Make and share this Traditional Sicilian Cannoli recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 4h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- SHELLS: In a mixing bowl, combine flour, sugar, and salt.
- Add butter and marsala.
- Knead dough on lightly floured surface until well mixed.
- Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
- Roll out dough very thin.
- Cut dough into rounds using a 4 inch cookie cutter.
- Roll each round again until very thin.
- Roll each round around a cannoli tube, tightly, and seal with egg white.
- Fry in hot oil, turning, until golden.
- Drain on paper towels and let cool.
- Gently twist cannoli tube to remove shell.
- Cool COMPLETELY.
- FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
- Keep covered in the refrigerator until your shells are cooled and ready to fill.
- Fill pastry bag with filling.
- Use a plain or open star tip.
- Insert tip to center of shell and fill to one end and then repeat this step on the other end.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1
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