Sicilian Cannoli

Name: Sicilian Cannoli
Ingredients: 2 cups all-purpose flour (about 250 grams), plus extra for dusting; 2 tablespoons lard (about 30 grams); 1 teaspoon unsweetened cocoa powder; 1/4 cup Marsala wine (about 2 ounces or 60 grams); 1 beaten egg; 1 teaspoon white wine vinegar; Natural vanilla extract; Pinch salt; Vegetable oil for frying; 3 1/3 cups sheep’s milk ricotta (about 800 grams); 2 1/2 cups powdered sugar (about 300 grams); Dark chocolate chips; Candied cherries; Candied orange peel

Francesca Diomede @franci_diomede22

June 2nd is Republic Day in Italy, and to celebrate, I made homemade Sicilian cannoli with sheep’s milk ricotta cream and dark chocolate chips. Happy Republic Day to everyone!

Francesca Diomede @franci_diomede22

June 2nd is Republic Day in Italy, and to celebrate, I made homemade Sicilian cannoli with sheep’s milk ricotta cream and dark chocolate chips. Happy Republic Day to everyone!

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Ingredients

For the shells
2 cupsall-purpose flour (about 250 grams), plus extra for dusting
2 tablespoonslard (about 30 grams)
1 teaspoonunsweetened cocoa powder
1/4 cupMarsala wine (about 2 ounces or 60 grams)
1beaten egg
1 teaspoonwhite wine vinegar
Natural vanilla extract
Pinchsalt
Vegetable oil for frying
Filling
3 1/3 cupssheep’s milk ricotta (about 800 grams)
2 1/2 cupspowdered sugar (about 300 grams)
Dark chocolate chips
Candied cherries
Candied orange peel

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Steps

1

Mix the sifted flour with the lard, cocoa powder, sugar, Marsala wine, vinegar, vanilla extract, and a pinch of salt. Knead until the dough is smooth and even.
2

Cover the dough and let it rest for at least one hour.
3

After resting, roll out the dough into a thin sheet, cut out circles, fold them diagonally over metal cannoli tubes, seal with the beaten egg, and fry in plenty of hot oil for a few minutes until golden.
4

Prepare the filling.
5

Sift the ricotta, mix well with the powdered sugar, and fold in the chocolate chips.
6

Fill the cooled shells, add a candied cherry or a piece of candied orange peel at each end, and dust with powdered sugar.

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Francesca Diomede @franci_diomede22

Published in the US on June 27, 2025 14:01

Adoro cucinare e fare lavorare la fantasiala trovo la più bella espressione dell'amoree ogni piatto diventa originaleil mio profilo Instagram e' @francidiomede