Sicilian Cannoli

Name: Sicilian Cannoli
Total time: 3600 s
Yield: 25 cannoli
Ingredients: 3 1/4 cups all-purpose flour (about 400 grams); 3 tablespoons sugar (about 40 grams); 1/3 cup lard (about 75 grams); 1/4 cup Marsala wine (60 ml); 2 eggs; Vanilla extract; 3 1/2 tablespoons white wine vinegar (50 ml); 1 pinch salt; 1 teaspoon unsweetened cocoa powder; 1 egg (for sealing the cannoli); 2 1/4 pounds sheep’s milk ricotta (about 1 kg); 2/3 cup chocolate chips (about 100 grams); 2 cups sugar (about 400 grams); Powdered sugar; Chopped pistachios; Candied orange peel; Peanut oil

@Angela Ferranti @angela_ferranti28

This is my absolute favorite dessert—it represents who I am and brings together tradition, artistry, and indulgence. A crisp shell filled with a soft, creamy ricotta filling made strictly with sheep’s milk ricotta.

@Angela Ferranti @angela_ferranti28

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Ingredients

1 hour

25 cannoli

3 1/4 cupsall-purpose flour (about 400 grams)
3 tablespoonssugar (about 40 grams)
1/3 cuplard (about 75 grams)
1/4 cupMarsala wine (60 ml)
2eggs
Vanilla extract
3 1/2 tablespoonswhite wine vinegar (50 ml)
1 pinchsalt
1 teaspoonunsweetened cocoa powder
1egg (for sealing the cannoli)
For the ricotta cream
2 1/4 poundssheep’s milk ricotta (about 1 kg)
2/3 cupchocolate chips (about 100 grams)
2 cupssugar (about 400 grams)
For decoration
Powdered sugar
Chopped pistachios
Candied orange peel
For frying
Peanut oil

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Steps

1 hour

1

In a stand mixer, combine the sifted flour with cocoa powder, sugar, Marsala wine, vanilla extract, a pinch of salt, and lard. Gradually add the eggs and vinegar. Mix until you get a dough ball that is firm but not too soft.
2

Knead the dough by hand for a couple of minutes, then wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.
3

Roll out the dough into a thin sheet (I use a pasta machine, starting at setting 1 and passing the dough through at least 3 times, then moving to settings 3 and finally 4). Use a round cutter to cut out circles, then wrap them around metal cannoli tubes.
4

Brush the edge of each circle with beaten egg to seal.
5

Fry in peanut oil. Once golden, let them cool and carefully remove the metal tubes.
6

Drain the ricotta at least a day in advance. Sift the ricotta with the sugar, then fold in the chocolate chips.
7

Place the filling in a piping bag and refrigerate until ready to fill the cannoli. Fill the cannoli shells and decorate with candied orange peel and/or chopped pistachios. Dust with powdered sugar before serving.