Sicilian Cannoli with Sheep’s Milk Ricotta

Name: Sicilian Cannoli with Sheep’s Milk Ricotta
Total time: 5400 s
Yield: Serves 6 (makes 14 small cannoli)
Ingredients: Shells:; 2 1/2 cups all-purpose flour (about 300 grams); 2 tablespoons melted butter (about 30 grams); 2 tablespoons sugar (about 30 grams); 1 large egg; 1 capful dry Marsala wine; Vegetable oil and lard, as needed, for frying; Filling:; 1 2/3 cups fresh sheep’s milk ricotta (about 400 grams); 1 2/3 cups powdered sugar with vanilla (about 200 grams); 2/3 cup candied fruit or chocolate chips, optional (about 100 grams); Chopped nuts, for decorating (optional, as needed); Powdered sugar with vanilla and ground cinnamon, for dusting (as needed)

Tania Orologio @cucinacon_tania

Bologna

Cannoli with ricotta are a classic of Sicilian pastry, delicious and famous creations from skilled Sicilian pastry chefs who still today carry on and take pride in a tradition rich in flavor with local products.

Tania Orologio @cucinacon_tania

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Ingredients

1 hour 30 minutes plus resting time

Serves 6 (makes 14 small cannoli)

Shells:
2 1/2 cupsall-purpose flour (about 300 grams)
2 tablespoonsmelted butter (about 30 grams)
2 tablespoonssugar (about 30 grams)
1large egg
1capful dry Marsala wine
Vegetable oil and lard, as needed, for frying
Filling:
1 2/3 cupsfresh sheep’s milk ricotta (about 400 grams)
1 2/3 cupspowdered sugar with vanilla (about 200 grams)
2/3 cupcandied fruit or chocolate chips, optional (about 100 grams)
Chopped nuts, for decorating (optional, as needed)
Powdered sugar with vanilla and ground cinnamon, for dusting (as needed)

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Steps

1 hour 30 minutes plus resting time

1

In a bowl, mix the flour with the egg yolk (set aside the egg white), sugar, and melted butter. Start kneading. Add the Marsala wine. Once you have a soft, smooth dough, cover with a kitchen towel and let rest for about 2 hours.
2

Press the sheep’s milk ricotta through a sieve and mix in the powdered sugar with vanilla. Stir until you get a creamy mixture. If you like, add candied fruit or chocolate chips, or leave it plain.
3

Roll out the dough thinly with a rolling pin and cut out 4 1/2-inch (12 cm) circles. Brush with beaten egg white and wrap around metal cannoli tubes.
4

In a deep frying pan, heat the oil with the lard. When it reaches 375°F (190°C), fry a few tubes at a time. Once golden, drain on paper towels. Let cool completely, then remove from the tubes.
5

Fill the shells with the ricotta mixture using a pastry bag. Decorate with chopped nuts or chocolate, dust with powdered sugar mixed with a pinch of cinnamon, and serve.