Sicilian Cannoli

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Sicilian Cannoli
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Sicilian Cannoli

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertsCuisine: ItalianDifficulty: Media
Rations

6

rations
Preparation time

1

hour 

30

minutes
Cooking time

15

minutes
Calories

540

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

1

hour 

45

minutes

Prepare your senses for a gastronomic journey to Sicily with our Sicilian Cannoli. This recipe, which serves six diners, will guide you step-by-step to make the perfect crispy dough, with a touch of sweet wine and spices.

The smooth and creamy filling of ricotta cheese and chocolate pearls is the perfect contrast. Whether you prepare them for a special dessert or to satisfy your craving for something sweet, Cannoli Sicilianos are a treat not to be missed.

So put on your favorite playlist, put on your apron, and get cooking!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • For pasta:

  • 30 gr Marsala/sweet wine or muscatel

  • 30 gr Sugar

  • 1 c.c. Salt

  • 1 Egg

  • 250 gr Flour 00

  • 30 gr Wine vinegar

  • 1 c.c. Cinnamon powder

  • 5 gr Cocoa

  • 30 gr Lard or butter

  • For the filling:

  • 50 gr Small chocolate pearls

  • 500 gr mató or ricotta cheese

  • 225 gr Sugar

  • Frying:

  • Sunflower oil for frying

Pasos

  • For pasta
  • In a large bowl or mixer, mix the Marsala, sugar, salt, egg, flour, wine vinegar, cinnamon, cocoa and lard or butter.
  • Knead until a smooth and firm dough is obtained.
  • Cover the dough and put it in the refrigerator for at least 30 minutes to rest.
  • Once the dough has rested, use a pasta machine to roll it out to a thickness of about 1mm. Use a round cookie cutter (or the mouth of a wide glass) to cut out circles of dough.
  • With your hands, give them an oval shape.
  • Roll each piece of dough around a cannoli tube (a hollow metal cylinder), making sure the edges overlap. In the useful equipment section for this recipe you can see the ones I use.
  • Seal the seam with a little water or egg white.
  • Heat the sunflower oil in a deep frying pan to a temperature of 176-190°C.
  • Fry the cannoli in the hot oil, in small batches, until golden brown, which should take about 2-3 minutes. Be sure to turn the cannoli with tongs so that they brown evenly.
  • Once browned, remove the cannoli from the oil and let them cool on a wire rack.
  • For the filling
  • While the cannoli are cooling, prepare the filling.
  • In a colander, drain the mató or ricotta cheese to remove excess liquid.
  • Combine the drained cheese and sugar in a large bowl and mix until well combined.
  • Pass the mixture through a strainer to make sure there are no lumps.
  • Add the chocolate pearls to the mixture.
  • Preparation
  • Use a piping bag to fill the cooled cannoli with the cheese and chocolate filling.
  • Serve cannoli immediately after filling for best texture and flavor. Enjoy!

Notas

  • It is crucial to use fresh ricotta or high quality mató ricotta to get the best flavor and texture in your filling. If the ricotta has a high water content, drain it longer for a firmer filling.
    • >
  • When frying the cannoli, be careful not to overcrowd the pan, as this can lower the oil temperature and result in fattier cannoli.
    • >
  • Make sure to give your cannoli an oval shape when rolling them around the tube. This will create the space needed to fill them generously.
    • >
  • Cannoli are best when filled just before serving. If you can't do this, be sure to refrigerate them once filled so that the dough keeps its crunchy texture.
    • >
  • Feel free to customize the filling. Chocolate pearls are a delicious addition, but you might also consider adding bits of candied fruit or citrus zest.
  • Marsala is the sweet wine traditionally used in cannoli, but if you can't find it, muscatel is a suitable substitute. Each will bring its own unique character to the flavor of your cannoli dough.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 195g
  • Calories: 540kcal
If you are looking for 10

Key points of the recipe

  1. Handling the dough: Make sure the cannoli dough is smooth and firm before refrigerating, and roll it out to a thickness of about 1 mm to obtain the desired crispy texture when frying. Sealing the edges well with water or egg white will prevent them from splitting open during frying.
  2. Perfect frying: Heat the oil to a temperature of 176-190°C and fry the cannoli in small batches, turning them with tongs for even browning. This will ensure that the cannoli are crispy and do not absorb too much oil.
  3. Filling and presentation: Drain the ricotta cheese well to remove excess liquid and obtain a creamy, lump-free filling. Fill the cannoli just before serving to maintain the crunchy texture of the dough and prevent it from becoming moist.

Pairing with wine

For the Cannoli Sicilianos, which is a dessert, a dessert wine would be the most appropriate pairing. Moscato d’Asti, a sweet and sparkling Italian wine, would be an excellent choice. This wine has a light sweetness and effervescence that will pair well with ricotta and chocolate. In addition, its low alcohol content and its fruity and floral notes will contrast pleasantly with the cinnamon and cocoa present in the cannoli paste.

You might also consider a Passito di Pantelleria, a Sicilian dessert wine made from sun-dried Zibibbo grapes. It has a rich sweetness and aromas of apricot and honey that could complement the flavors of this dessert.

I would avoid red wines, dry or with high tannin content, as these can clash with the sweetness of the dessert.

Beer pairing

Beer pairing for a dessert like Cannoli Sicilianos can be a bit more challenging, but one option could be a sweet wheat beer or a fruit beer. For example, a Belgian raspberry beer (Framboise) has a fruity sweetness that can work well with chocolate and ricotta cheese in cannoli.

The acidity of this type of beer can also help balance the richness of the dessert. Another option could be a Stout style beer with chocolate or coffee. These beers often have an inherent sweetness and flavors of chocolate and coffee that can complement the flavors of cannoli.

I would avoid bitter beers such as IPAs, as their bitterness may not pair well with the sweetness of this dessert.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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