Sicilian Cannoli
Sicilian Cannoli are among the most loved and well-known Italian sweets in the world. Fried and stuffed with Ricotta and Chocolate, they are really delicious pastries!
The Sicilian Cannoli are, as the name implies, typical sweets of the Sicily region. Originally the Sicilian Cannolo was a dessert that was prepared on the occasion of the Carnival, but its popularity meant that it eventually became a dessert prepared throughout the year. Cannoli are pastries that we can usually find in pastry, such as cream puff sand tartlets, but today we will prepare them much better!
The original recipe of Sicilian Cannoli provides that the filling is composed of Sheep's Ricotta and Chocolate Chips, but over the years the recipe has gradually changed and today some prefer to replace the Chocolate Chips with Candied Fruit. This recipe is really simple to prepare and will allow you to prepare delicious homemade Sicilian Cannoli! And now let's finally find out how to make Sicilian Cannoli!
Ingredients for 6 people150 g of flour 500 g of Sheep's Ricotta1 tablespoon of Marsala270 g sugar20g butter1/2 liter of oilicing sugar to taste1Egg1 tablespoon small chocolate chips
ProcedureTo prepare the Sicilian Cannoli, place the flour in a fountain on the work surface. Add the eggs, marsala and butter previously softened and start kneading until all the ingredients are completely mixed. Put in the refrigerator to rest for a couple of hours.
Meanwhile, in a medium-sized bowl, sift the ricotta and add the sugar. Mix well to mix everything, then add the chocolate chips and stir again.
After two hours take the dough and, with the help of a rolling pin, pull it until you get a thin sheet about a couple of millimeters high. With a round pastry cutter cut into discs of dough, stretch them with your hands to form a kind of oval and roll them on the steel forms for cannoli, taking care to press well to close the dough.
In a large pot pour the oil and let it heat. Fry the cannoli without removing them from the steel shapes and when they have reached a golden color, remove them from the pot with the help of a slotted spoon. Place them on a plate with absorbent paper to remove excess oil. Remove the cannoli from the steel shapes and let them cool completely.
With the help of a sac with the large nozzle, fill the cannoli with ricotta cream and serve with a sprinkling of icing sugar.
Variants and AlternativesIf you prefer you can replace the chocolate chips entirely with candied fruit. If you want you can enrich your Sicilian Cannoli with other chocolate chips, candied orange and lemon peel, chopped hazelnut or pistachio, mixed candied fruit or candied cherries.
RecommendationsYou can prepare the waffles of Sicilian Cannoli in advance, but I advise you to stuff them only just before serving them to prevent the ricotta from making them soggy.
PreservationSicilian Cannoli should be consumed at the moment, if they advance, they can be kept in the refrigerator for a day, but they will lose their characteristic crunchiness. Unstuffed pods, on the other hand, can be stored for a couple of weeks in a tin box.
Sicilian Cannoli are among the most loved and well-known Italian sweets in the world. Fried and stuffed with Ricotta and Chocolate, they are really delicious pastries!
The Sicilian Cannoli are, as the name implies, typical sweets of the Sicily region. Originally the Sicilian Cannolo was a dessert that was prepared on the occasion of the Carnival, but its popularity meant that it eventually became a dessert prepared throughout the year. Cannoli are pastries that we can usually find in pastry, such as cream puff sand tartlets, but today we will prepare them much better!
The original recipe of Sicilian Cannoli provides that the filling is composed of Sheep's Ricotta and Chocolate Chips, but over the years the recipe has gradually changed and today some prefer to replace the Chocolate Chips with Candied Fruit. This recipe is really simple to prepare and will allow you to prepare delicious homemade Sicilian Cannoli! And now let's finally find out how to make Sicilian Cannoli!
Ingredients for 6 people
150 g of flour
500 g of Sheep's Ricotta
1 tablespoon of Marsala
270 g sugar
20g butter
1/2 liter of oil
icing sugar to taste
1Egg
1 tablespoon small chocolate chips
Procedure
To prepare the Sicilian Cannoli, place the flour in a fountain on the work surface. Add the eggs, marsala and butter previously softened and start kneading until all the ingredients are completely mixed. Put in the refrigerator to rest for a couple of hours.
Meanwhile, in a medium-sized bowl, sift the ricotta and add the sugar. Mix well to mix everything, then add the chocolate chips and stir again.
After two hours take the dough and, with the help of a rolling pin, pull it until you get a thin sheet about a couple of millimeters high. With a round pastry cutter cut into discs of dough, stretch them with your hands to form a kind of oval and roll them on the steel forms for cannoli, taking care to press well to close the dough.
In a large pot pour the oil and let it heat. Fry the cannoli without removing them from the steel shapes and when they have reached a golden color, remove them from the pot with the help of a slotted spoon. Place them on a plate with absorbent paper to remove excess oil. Remove the cannoli from the steel shapes and let them cool completely.
With the help of a sac with the large nozzle, fill the cannoli with ricotta cream and serve with a sprinkling of icing sugar.
Variants and Alternatives
If you prefer you can replace the chocolate chips entirely with candied fruit. If you want you can enrich your Sicilian Cannoli with other chocolate chips, candied orange and lemon peel, chopped hazelnut or pistachio, mixed candied fruit or candied cherries.
Recommendations
You can prepare the waffles of Sicilian Cannoli in advance, but I advise you to stuff them only just before serving them to prevent the ricotta from making them soggy.
Preservation
Sicilian Cannoli should be consumed at the moment, if they advance, they can be kept in the refrigerator for a day, but they will lose their characteristic crunchiness. Unstuffed pods, on the other hand, can be stored for a couple of weeks in a tin box.
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