Best Cannolo Siciliano Recipes

CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)

Cannoli alla Siciliana (Sicilian Cannoli) image

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

Ingredients

2 pounds sheep's milk ricotta cheese
1 ½ cups confectioners' sugar
¼ cup mixed peel
1 ½ ounces dark chocolate, finely chopped
1 ¼ cups all-purpose flour
3 tablespoons dry Marsala wine, or more to taste
1 tablespoon butter, softened
1 tablespoon white sugar
2 teaspoons vinegar, or more to taste
corn oil for frying
3 tablespoons chopped pistachio nuts
2 tablespoons confectioners' sugar, or to taste

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

Cannolo Siciliano image

Provided by Food Network

Time 12h25m

Yield 50

Number Of Ingredients 15

Ingredients

2 1/2 pounds all-purpose flour
2 1/2 whole eggs
2 ounces sugar
2 ounces vegetable shortening (recommended: Crisco)
Pinch salt
Pinch ground cinnamon
Marsala wine, as needed
Soybean oil, for deep-frying
60 ounces ricotta impastata
20 ounces sugar
Liquid cream, as needed
1 teaspoon vanilla extract
1 to 2 drops cinnamon oil
1 ounce diced candied citron
1 ounce chocolate chips (4000 count)

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.