Cannoli with touch of chocolate

Do you know Sicilian cannoli?... If you... You are gourmets! Vice versa... you have to remedy it! I, as a good Italian, know them well and living abroad I learned to make them so as not to miss them. The recipe of the original Sicilian cannolo, with an extra touch that will make it original and even more delicious, if possible, a typical dessert of our cuisine and renowned all over the world.

The Sicilian recipe to prepare cannoli follows a procedure very careful to the preparation times and ingredients, which must be fresh and of the highest quality. Originally cannoli were prepared only during the Carnival period, but soon became the most appreciated and requested dessert, so much so that they became the traditional dessert. 

Ingredients

250 g flour

2 tablespoons extra virgin olive oil

2 tablespoons sugar

1 large egg

grated rind of 1/2 lemon

1/2 teaspoon cinnamon

60 ml white wine

salt to taste

Plenty of sunflower oil for frying

To decorate: chopped pistachios and icing sugar

Preparation

Put the flour, in a fountain, in a bowl and put in the center sugar, oil, egg, cinnamon, lemon zest, a pinch of salt and mix (the liquid part) with a fork to take air. Add the wine and mix gradually incorporating the flour. We continue by transferring the dough on a smooth surface and continue to knead with our hands, until we have obtained a smooth and homogeneous dough. Now wrap the dough in plastic wrap and let it rest for 10 minutes. We take the dough to roll out with a rolling pin in parts, so that the rest does not dry out exposed to the air. Roll out the dough until it is about 2 mm thick. We cut, with a circular pasta cutter, disks (the diameter must be adequate to the size of the cylinders you have to use) to which we will give a slightly oval shape to facilitate winding and increase the adhesion surface (to prevent them from opening during frying). Now wrap the oval disks around the cylinder and seal wetting one end with water (be careful not to wet the part of the paste in contact with the cylinder... otherwise it will be impossible to extract it without breaking the cannoli). We fry our cannoli in plenty of oil, keeping the temperature medium-low so that they have time to cook and become crispy.

If the oil has a temperature too high, considering the thin thickness of the dough, it will cook them instantly outside but not inside and we would not get the typical crunchiness of Sicilian cannoli. When they have cooled down we can proceed with the filling, helping us with a sac à poche (if you do not have a sac à poche use a teaspoon); Filling takes place in 2 rounds, one half at a time, proceeding from the center of the cannoli outwards. For the realization of the chocolate cream... Now garnish with chopped pistachios and icing sugar and... 

Enjoy your dessert! 🙂