Sicilian Cannoli

Name: Sicilian Cannoli
Total time: 5400 s
Yield: 30 pieces
Ingredients: 2 cups all-purpose flour (260 grams); 2 tablespoons sugar (25 grams); 2 teaspoons unsweetened cocoa powder (5 grams); 1/2 teaspoon fine salt (3 grams); 2 1/2 tablespoons cold lard (35 grams); 1 large egg, lightly beaten (20 grams); 2 teaspoons white wine vinegar (10 grams); 1/4 cup Marsala wine (60 grams); 2 1/4 pounds sheep’s milk ricotta (1 kilogram); 2/3 cup sugar (130 grams); as needed chocolate chips,; egg for brushing; vegetable oil for frying

ricky_novati4 @lericettediRicky

It may seem complicated, but it’s not... and when you think about the final result, it all becomes much easier! 😊

ricky_novati4 @lericettediRicky

It may seem complicated, but it’s not... and when you think about the final result, it all becomes much easier! 😊

Saved

Ingredients

90 minutes

30 pieces

2 cupsall-purpose flour (260 grams)
2 tablespoonssugar (25 grams)
2 teaspoonsunsweetened cocoa powder (5 grams)
1/2 teaspoonfine salt (3 grams)
2 1/2 tablespoonscold lard (35 grams)
1large egg, lightly beaten (20 grams)
2 teaspoonswhite wine vinegar (10 grams)
1/4 cupMarsala wine (60 grams)
for the filling
2 1/4 poundssheep’s milk ricotta (1 kilogram)
2/3 cupsugar (130 grams)
as neededchocolate chips,
egg for brushing
vegetable oil for frying

Saved

Steps

90 minutes

1

In a bowl, combine the flour, sugar, cocoa powder, lard, and salt. Beat the egg and add it to the mixture (reserve any leftover egg for brushing the dough later).
2

Add the Marsala and vinegar, then knead by hand until you have a dry, smooth dough. Wrap it in plastic wrap and refrigerate for 1 hour.
3

Remove the dough from the fridge and let it sit at room temperature for 30 minutes.
4

Divide the dough in half. Keep one half covered in plastic wrap while you roll out the other half with a pasta roller until you have a thin sheet.
5

Cut the sheet into 4-inch (10x10 cm) squares, wrap them around cannoli molds, and seal the edge with the reserved egg. Let them air dry before frying.
6

Heat the oil to 350°F (180°C) and fry the shells one at a time, keeping them submerged for a few minutes without letting them touch the bottom. Drain on paper towels, let cool slightly, remove the molds, and allow the shells to cool completely.
7

Sift the ricotta and mix it with the sugar. Add the chocolate chips and mix well.
8

Using a pastry bag, fill the cannoli shells. Dust with powdered sugar and enjoy!