Best Sicilian Cannoli With Bittersweet Chocolate Filling 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

CANNOLI SICILIANI: SICILIAN CANNOLI

Cannoli Siciliani: Sicilian Cannoli image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups/457 g flour, plus extra for dusting if needed
2 tablespoons/28 g cocoa powder
Pinch salt
2 tablespoons/28 g cold margarine
1/2 cup/118 ml white wine
1/4 cup/58 ml water
Extra-virgin olive oil, for deep-frying
1 1/2 pound/680 g fresh sheep's milk ricotta cheese
1 cup/228 g sugar
1 cup/228 g grated bittersweet chocolate
Candied fruit, finely sliced
Icing sugar (confectioners' sugar)

Steps:

To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.