Sicilian Cannoli

Cannoli Siciliani

Ingredients

250g flour, 2 tbsp sugar, 2 tbsp lard, 1 egg, 2 tbsp Marsala, 1 tbsp vinegar, 500g ricotta, 150g powdered sugar, 100g chocolate, pistachios, oil for frying

Detail Steps and Procedure

Make Shells (Day 1): Mix dry: 250g flour, 2 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp salt. Cut in 2 tbsp lard (or butter) until crumbs form. Make well, add 1 egg, 2 tbsp Marsala wine, 1 tbsp white vinegar. Mix with fork. Add water 1 tbsp at a time until dough forms (about 2-4 tbsp). Knead 10 minutes until smooth. Wrap, rest 1 hour. Roll dough to 2mm thickness on floured surface. Cut into 10cm circles. Wrap each around cannoli tube, seal edge with egg white. Fry in 190°C/375°F oil 2-3 minutes until golden. Slide off tubes while hot, cool on rack. Make Filling (Day 2): Drain 500g ricotta in cheesecloth-lined sieve over bowl, refrigerate 24 hours. Beat drained ricotta with 150g powdered sugar, 1 tsp vanilla, 1/2 tsp cinnamon until smooth. Fold in 100g chopped chocolate (50g mini chips + 50g grated dark). Cover, chill 2 hours. Fill: Using piping bag with large star tip, fill shells from both ends. Dip ends in chopped pistachios. Serve immediately (shells soften quickly). Dust with powdered sugar.

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