Drain ricotta thoroughly
Too moist ricotta produces a running cream and dissolves the sleeves very quickly. A night in the sieve is ideal.
Italian Recipe
Cannoli Siciliani
The solid dough is rolled out very thinly, placed around metal tubes and fried at a controlled temperature. The shells are filled just before serving.
Total time
14 hr
Calories
380 kcal
Servings
12 servings
Difficulty
Advanced
Why this recipe works
Sicilian cannoli with ricotta cream
The contrast of brittle shell and soft ricotta is the essence of a cannolo. For this, the ricotta has to drain overnight and completely cool off the fried shells. Marsala and a little vinegar support the blistering in the dough. As soon as cream is in the shell, it begins to become soft, so it is only filled shortly before the meal.
Mediterranean Cuisine
Italian Recipes
Cheese
Recipe
Cannoli Siciliani
Cannoli Siciliani are made of thin, leafy, crispy Marsala shells and a smooth cream of drained sheep sricotta, sugar and chocolate.
Ingredients
12 servings
Method
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1
Dewatering Ricotta overnight
Place ricotta in a cloth-lined sieve, cover and drain for 8 to 12 hours over a bowl in the refrigerator.
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2
Put on ricotta cream
Mix drained ricotta with 240 g sugar and cool for 60 minutes. Then spread through a fine sieve and add chopped chocolate.
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3
Knead more solid dough
Mix flour, sugar, cocoa, cinnamon and salt. Add lard, then add egg, marsala and vinegar and knead for 8 minutes to a smooth solid dough.
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4
Let the dough rest extensively
Wrap the dough airtight and let it rest in the fridge for at least 60 minutes. This relaxes and can be rolled out thinly later.
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5
Roll out very thin
Roll out the dough in proportion with pasta machine or rollwood to about 1.5 mm. Cut out circles from 10 to 11 cm in diameter.
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6
To close tubes
Roll dough circles slightly oval, place metal tubes and stick the overlapping tips firmly with little egg white. Do not bring egg white to the metal.
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7
Fry shells crispy
Heat oil to 175 °C. Fry cannoli in small portions for 2 to 3 minutes until browned and blasy. Let cool on a grid.
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8
Remove Metal Shapes
Gently turn the tubes out of the slightly warm shells. Allow to cool completely and keep dry until filling.
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9
Filling just before eating
Place ricotta cream in a spray bag and fill cannoli from both ends completely. Garnish with pistachios, orange and powder sugar and serve immediately.
Kitchen know-how
Tips for Cannoli Siciliani
Cannoli last fill
Prepare hulls and cream separately. After a short time, moisture pulls into the fried dough and takes away the crunchiness.
Variations
How to adapt this recipe
Leave out chocolate in the cream and dip both ends generously in finely chopped unsalted pistachios.
Put a small piece of candied orange or cherry in the cream per cannolo. Do not increase the amount of sugar in the ricotta.
Nutrition per serving
380kcal
39.0 gCarbohydrates
10.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cannoli Siciliani
For the typical hollow form heat-resistant cannoli tubes are necessary. Improvised forms can dissolve or deform during frying.
The overlap was not sticky enough, or egg white came onto the metal. Only apply thinly to the top tip of the dough and press well.
The dough was too thick, the oil was too cool or Marsala and vinegar were missing. Roll to about 1.5 mm and fry at a constant 175 °C.
Fully cooled and airtight, they keep dry for two to three days. Store ricotta cream separately in the refrigerator.
Yes, it tastes milder and often contains more water. Drain particularly thoroughly and set the amount of sugar only after a try.
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