Cannoli siciliens

1 egg
1 egg yolk
30 ml (2 tablespoons) Marsala wine
15 ml (1 tablespoon) white wine vinegar
15 to 30 ml (1 to 2 tablespoons) water
375 ml (1 1/2 cups) unbleached all-purpose flour
30 ml (2 tablespoons) icing sugar
5 ml (1 teaspoon) cocoa powder
2.5 ml (1/2 teaspoon) cinnamon
2.5 ml (1/2 teaspoon) salt
30 ml (2 tablespoons) lard (or butter)
1 egg white, lightly beaten
Canola oil, for frying
1 tub 400 g ricotta cheese, drained for 12 hours
250 ml (1 cup) sugar
5 ml (1 teaspoon) vanilla extract
115 g (4 oz) chopped dark chocolate (or chocolate chips)
Icing sugar, for garnish


*In a bowl, combine the egg, egg yolk, Marsala, vinegar, and water. Set aside.

*In a food processor, combine the flour, icing sugar, cocoa powder, cinnamon, and salt. Add the lard and mix thoroughly. Add the liquids and pulse until the dough forms into a ball. Add water, if needed.

*On a work surface, knead the dough for 2 minutes. Cover with plastic wrap and let rest for 1 hour in the refrigerator.

*Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towel.

*On a floured work surface, divide the dough into four pieces and shape into rectangles to facilitate running through the pasta machine. Roll a rectangle of dough at a time, dusting with flour if it becomes sticky, up to thickness number 5. Place the rolled out dough rectangles onto the floured surface.

*Cut into 10-cm (4-inch) squares. Wrap the dough around a cannoli mould. Layer 2 corners and stick together by brushing one side with the beaten egg white.

*Fry 1 or 2 cannoli at a time for 1 to 2 minutes or until golden brown. Drain on the paper towel. Unmould the cannoli while still hot. Repeat with the remaining dough. Let cool completely.

*In a bowl, combine all the ingredients. Place in a pastry bag fitted with a large tip.

*Stuff the cannoli with the cheese mixture. Dust with icing sugar before serving. Stuffed cannoli will keep fresh for a few hours (about 4 hours).

The fried dough freezes well.

You can make the cannoli and filling in advance and stuff them at the last moment.

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