Cannoli: Sicilian Recipe

Ingredients

• 1 1/4 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter, chilled and cut into small pieces
• 1 egg yolk
• 1/4 cup white wine
• 1 egg white, lightly beaten
• Vegetable oil, for frying
• 1 cup ricotta cheese
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips
• Powdered sugar, for dusting

Instructions

1. In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk and white wine. Add to the flour mixture and stir to combine until a dough forms. Cover and let rest for 30 minutes.
3. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Use a 3 1/2 inch round cookie cutter to cut out circles of dough. Wrap each circle around a cannoli form, using the beaten egg white to seal each one and trim any excess dough. Repeat with the remaining dough circles.
4. In a large pot or deep fryer, heat vegetable oil to 375°F. Fry the cannoli shells in batches until golden brown, about 2-3 minutes. Use tongs to remove the shells from the oil and let cool completely on a wire rack.
5. In a large bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in the mini chocolate chips.
6. Using a spoon or a piping bag, fill each cannoli shell with the ricotta mixture. Dust with powdered sugar before serving.

Verdict

These Cannoli are a classic Sicilian treat that are sure to impress! The crispy pastry shell is perfectly balanced by the creamy, sweet ricotta filling with a pop of chocolate. Serve for dessert at your next dinner party or special occasion.

Serving Suggestions

Cannoli are traditionally enjoyed with an espresso or a sweet dessert wine such as Marsala. Store any leftover Cannoli in an airtight container in the refrigerator for up to 2 days.