Ricotta cannoli
Ricotta cannoli are crisp Sicilian pastry tubes with a thick ricotta filling. Drain the cheese in advance, fry the shells around metal moulds and cool completely. Fill just before serving to preserve their crunch.
Additional 9 h — cooling and chilling
How to make it
Prepared 0 of 6 steps
Strain the ricotta
Place the ricotta in a fine sieve lined with clean cloth, set over a bowl, cover and refrigerate for 8 hours. The cream needs to be dry and creamy without any free whey. Do not return the contents of the bowl into the filling.
Mix the dough
Combine flour, sugar, cocoa, cinnamon and salt. Rub in cold butter to a crumbly mixture. Separate the egg: yolk with Marsala wine into the flour mix, keep white for gluing. Mix to a firm smooth dough and chill under plastic wrap for 1 hour.
Prepare the filling
Sieve the strained ricotta, mix with 95g powdered sugar and vanilla extract. Fold in finely chopped chocolate and candied orange peel. Chill the filling while the shells are being prepared.
Roll out the shells
Roll the dough very thin, about 1mm, and cut circles 10-11cm in diameter. Wrap around metal cannoli tubes. Apply a dab of reserved egg white to the overlap and press well; leave the ends open.
Fry and cool
Heat oil to 175°C in a heavy pan, no more than half full. Fry the shells in small batches for 2-3 minutes until puffed and crispy. Transfer to a rack, cool slightly, then carefully remove from forms without burning yourself.
Fill just before serving
Once the shells are completely cool, fill from both ends using a piping bag with a wide opening. Dust with the remaining 15 g icing sugar and serve immediately. Pistachios and glazed ends are not included in this version.
Little hint
Wet filling softens cannoli quickly, so keep shells and filling separate until serving. Frying forms must be metal and suitable for frying; do not use homemade plastic tubes.
Frequently asked questions
What should I watch out for when cooking?
Wet filling softens cannoli quickly, so keep shells and filling separate until serving. Frying forms must be metal and suitable for frying; do not use homemade plastic tubes.
How should I prepare the ingredients?
Place the ricotta in a fine sieve lined with clean cloth, set over a bowl, cover and refrigerate for 8 hours. The cream needs to be dry and creamy without any free whey. Do not return the contents of the bowl into the filling.
