Sicilian cannoli

Sicilian cannoli

No trip to Sicily would be complete without trying and making this signature dessert. Make sure you use the freshest ricotta you can find and have fun experimenting with different flavour combinations for the filling.

Ingredients – cannoli shells
– 1 cup of flour
– 2 tbsp sugar
– 1/2 tsp of cinnamon
– pinch of salt
– 300g of butter

Filling and garnish

– 200g of ricotta
– 80g of sugar
– 1/4 tsp of cinnamon
– 1/4 tsp of vanilla

canoli-wrap

Combine the cannoli shell ingredients in a mixing bowl and mix the ingredients well by hand or by machine. Once the mixture is smooth, wrap it in cling film and let it rest at room temperature for one hour. Next roll out the cannoli dough, and cut into squares of about 12cm. Wrap the squares around a metal tube, using a bit of water to help seal the dough. Next fry the dough in hot oil (use peanut oil as a healthier option). Leave to cool on a paper towel.

For the filling, mix the ingredients together with a fork and then put into a piping bag. Fill the shells with the ricotta and then decorate with crushed pistachio, icing sugar, orange peel and other ingredients as desired. Enjoy as soon as possible!

 

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